Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
By: Hutkins, Robert W. (Robert Wayne) [author.].
Material type:
BookSeries: IFT Press series.Publisher: Hoboken, NJ, USA : Wiley Blackwell, [2019]Edition: 2nd ed.Description: 603 p.; diagrms, tables etc. 28.5 cm.Content type: text Media type: computer Carrier type: online resourceISBN: 9781119027447 (pbk.); 9781119027560 (Adobe PDF); 9781119027553 (ePub).Subject(s): Fermented foods -- Textbooks | Fermented foods -- Microbiology -- Textbooks | Fermentation -- TextbooksDDC classification: 664.024/HUM | Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
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Siddeswari Campus-Book
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Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 01 | Not For Loan | 033565 | |
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Siddeswari Campus-Book
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Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 02 | Available | 033566 | |
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Siddeswari Campus-Book
|
Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 03 | Available | 033567 | |
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Siddeswari Campus-Book
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Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 04 | Available | 033568 | |
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Siddeswari Campus-Book
|
Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 05 | Available | 033569 | |
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Siddeswari Campus-Book
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Siddeswari Campus Library Science Shelf 24 Row 04 B | Non-fiction | 664.024 HUM (Browse shelf) | 06 | Available | 033570 |
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| 664.024 HUM Microbiology and technology of fermented foods / | 664.024 HUM Microbiology and technology of fermented foods / | 664.024 HUM Microbiology and technology of fermented foods / | 664.024 HUM Microbiology and technology of fermented foods / | 664.024 HUM Microbiology and technology of fermented foods / | 664.024 STP Principles of fermentation technology / | 664.024 STP Principles of fermentation technology / |
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.
Microbiology
Description based on print version record and CIP data provided by publisher.
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