Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Material type:
TextSeries: IFT Press seriesPublication details: Hoboken, NJ, USA : Wiley Blackwell, 2019Edition: 2nd edDescription: 603 p. 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781119027447 (pbk.)Subject(s): Fermented foods -- Textbooks | Fermented foods -- Microbiology -- Textbooks | Fermentation -- TextbooksAdditional physical formats: Online version:: Microbiology and technology of fermented foodsDDC classification: 664.024
Contents:
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.
| Item type | Current library | Home library | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Books | Jayakar Knowledge Resource Centre | Jayakar Knowledge Resource Centre | 664.024 HUT.R (Browse shelf(Opens below)) | Available | 136.00 Dollar | 520037 |
Total holds: 0
Includes bibliographical references and index.
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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