000			01456cam a22003258i 4500
001			831897
005			20230423160733.0
007			tz
008			180518s2019 nju b 001 0 eng
020			_a9781119027447 (pbk.)
049			_aPIMLIB
050	0	0	_aTP371.44 _b.H981M
100	1		_aHutkins, Robert W. _961234
245	1	0	_aMicrobiology and technology of fermented foods / _cRobert W Hutkins, University of Nebraska, USA.
250			_aSecond edition.
260			_aHoboken, NJ, USA : _bWiley Blackwell, _c2019. _958686
300			_a603 pages
449			_aNew Arrivals-Oct 2019
490	0		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction 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.
650		0	_aFermented foods _936665
650		0	_aFermented foods _xMicrobiology
650		0	_aFermentation _961235
690			_a0013_1 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร (ต่อเนื่อง) FBM-ต่อเนื่อง (ป.ตรี) _93876
942			_cBK
988			_c831897
998			_asiriporn
999			_c831897 _d831897