000			01694cam a22003618i 4500
001			20501375
003			OSt
005			20250315105213.0
008			180518s2019 nju b 001 0 eng
010			_a 2018023886
020			_a9781119027447 (pbk.)
040			_aDLC _beng _erda _cJKRC
082	0	0	_a664.024 _223 _bHUT.R
100	1		_aHutkins, Robert W. _q(Robert Wayne), _eAuthor. _932414
245	1	0	_aMicrobiology and technology of fermented foods / _cRobert W Hutkins, University of Nebraska, USA.
250			_a2nd ed.
260			_aHoboken, NJ, USA : _bWiley Blackwell, _c2019.
263			_a1810
300			_a603 p. _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction 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.
650		0	_aFermented foods _vTextbooks. _932415
650		0	_aFermented foods _xMicrobiology _vTextbooks. _932416
650		0	_aFermentation _vTextbooks. _932417
776	0	8	_iOnline version: _aHutkins, Robert W. (Robert Wayne), author. _tMicrobiology and technology of fermented foods _bSecond edition. _dHoboken, NJ, USA : Wiley Blackwell, [2019] _z9781119027560 _w(DLC) 2018026689
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _c1 _e23 _n0
999			_c429554 _d429554