Microbiology and technology of fermented foods /

Salvato in:
Autore principale: Hutkins, Robert W. (Robert Wayne)
Natura: Libro
Lingua:inglese
Pubblicazione: [Chicago, Ill.?] Ames, Iowa IFT Press ; Blackwell Pub. 2006.
Edizione:1st ed.
Serie:IFT Press series
Soggetti:
Fermented foods > Textbooks.
Fermented foods > Microbiology > Textbooks.
Accesso online:Table of contents only
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100 1 |a Hutkins, Robert W.  |q (Robert Wayne) 
245 1 0 |a Microbiology and technology of fermented foods /  |c Robert W. Hutkins. 
250 |a 1st ed. 
260 |a [Chicago, Ill.?]  |b IFT Press ;  |a Ames, Iowa  |b Blackwell Pub.  |c 2006. 
300 |a xi, 473 p.  |b ill.  |c 26 cm. 
440 0 |a IFT Press series 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
650 0 |a Fermented foods  |v Textbooks. 
650 0 |a Fermented foods  |x Microbiology  |v Textbooks. 
856 4 1 |3 Table of contents only  |u http://www.loc.gov/catdir/toc/ecip067/2006002149.html 
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