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Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.

By: Contributor(s): Series: IFT Press seriesPublication details: [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006.Edition: 1st edDescription: xi, 473 p. : ill. ; 26 cmSubject(s): Genre/Form: DDC classification:
  • 664/.024 22
LOC classification:
  • TP371.44 .H88 2006eb
Online resources:
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.
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E-Book Taylor's Library-TU 664/.024 (Browse shelf(Opens below)) e-book

Includes bibliographical references and index.

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.

TSLHHL

Electronic reproduction. Palo Alto, Calif. : ebrary, 2009. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.