Microbiology and technology of fermented foods /
Hutkins, Robert W.
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA. - Second edition. - Hoboken, NJ, USA : Wiley Blackwell, 2019. - 603 pages - 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.)
Fermented foods
Fermented foods--Microbiology
Fermentation
TP371.44 / .H981M
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA. - Second edition. - Hoboken, NJ, USA : Wiley Blackwell, 2019. - 603 pages - 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.)
Fermented foods
Fermented foods--Microbiology
Fermentation
TP371.44 / .H981M
