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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Details

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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