Rongo Univesity Library catalog › Details for: Microbiology and technology of fermented foods

Normal view MARC view ISBD view

Microbiology and technology of fermented foods

by Hutkins, Robert W.

Additional authors: ebrary, Inc.

Series: IFT Press series Edition statement:1st ed. Published by : IFT Press ; | Blackwell Pub., ([Chicago, Ill.?] : | Ames, Iowa :) Physical details: xi, 473 p. : ill.

Subject(s): Fermented foods -- Textbooks. | Fermented foods -- Microbiology -- Textbooks. | Electronic books.

Year: 2006

Online resources:

http://site.ebrary.com/lib/rucke/Doc?id=10296605
- An electronic book accessible through the World Wide Web; click to view

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 0 )
Title notes ( 3 )
Comments ( 0 )

No physical items for this record

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.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

There are no comments on this title.

to post a comment.