Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Hutkins, Robert W. (Robert Wayne), author.
2019
TP371.44 .H885 2019
Available Online

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Title Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Author Hutkins, Robert W. (Robert Wayne), author.
Edition Second edition.
ISBN 9781119027447
9781119027560 (electronic book)
9781119027553 (electronic book)
Published Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019.
Language English
Description 1 online resource (618 pages).
Call Number TP371.44 .H885 2019
Dewey Decimal Classification 664/.024
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Series IFT Press series.
Available in Other Form Microbiology and technology of fermented foods.
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
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.

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