Microbiology and technology of fermented foods
Robert W. Hutkins.
Bok Engelsk 2006 · Electronic books.
Utgitt | [Chicago, Ill.?] : Ames, Iowa : : IFT Press ; : Blackwell Pub., , 2006.
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Omfang | 1 online resource (488 p.)
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Utgave | 1st ed.
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Opplysninger | Description based upon print version of record.. - Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.. - While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary referen
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ISBN | 0813800188. - 9780813800189
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Microbiology and technology of fermented foods
Robert Wayne Hutkins
Robert W. Hutkins
Bok · Engelsk · 2006
Robert Wayne Hutkins
Robert W. Hutkins
Bok · Engelsk · 2006