Microbiology and technology of fermented foods

Robert W. Hutkins.
Bok · Engelsk · 2006 · Electronic books.

Utgitt	[Chicago, Ill.?] : Ames, Iowa : : IFT Press ; : Blackwell Pub., , 2006.
Omfang	1 online resource (488 p.)
Utgave	1st ed.
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
Emner	Fermented foods Fermented foods - Microbiology Biotechnology Food technology Microbiology
Sjanger	Electronic books.
Dewey	664.001579
ISBN	0813800188. - 9780813800189