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Author
Hutkins, Robert W. (Robert Wayne), author.
Title
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Publication Info.
Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019.
Connect to
Available to Pittsburg State University patrons only.
Copies
Location
Call No.
OPAC Message
Status
Axe ProQuest E-Book
Electronic Book
---
Available
Edition
Second edition.
Description
1 online resource (618 pages).
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series
IFT Press series
IFT Press series.
Bibliography
Includes bibliographical references and index.
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.
Note
Description based on print version record.
Subject
Fermented foods -- Textbooks.
Fermented foods -- Microbiology -- Textbooks.
Fermentation -- Textbooks.
Genre/Form
Electronic books.
Other Form:
Print version: Hutkins, Robert W. (Robert Wayne) Microbiology and technology of fermented foods. Second edition. Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019 618 pages IFT Press series. 9781119027447 (DLC) 2018026689
ISBN
9781119027447
9781119027560 (electronic bk.)
9781119027553 (electronic bk.)
Available items only
