Microbiology and technology of fermented foods /
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
[Chicago, Ill.?] Ames, Iowa
IFT Press ; Blackwell Pub.
2006.
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| Edition: | 1st ed. |
| Series: | IFT Press series
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| Subjects: | |
| Online Access: | Table of contents only View in OPAC |
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Table of Contents:
- 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.