Hutkins, Robert W.
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA. - 2nd ed. - 603 p.; diagrms, tables etc. 28.5 cm. - IFT Press series .
Includes bibliographical references and index.
Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations.
9781119027447 (pbk.) 9781119027560 (Adobe PDF) 9781119027553 (ePub)
2018026689
Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.
Fermentation--Textbooks.
664.024/HUM
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA. - 2nd ed. - 603 p.; diagrms, tables etc. 28.5 cm. - IFT Press series .
Includes bibliographical references and index.
Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations.
9781119027447 (pbk.) 9781119027560 (Adobe PDF) 9781119027553 (ePub)
2018026689
Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.
Fermentation--Textbooks.
664.024/HUM