Microbiology and technology of fermented foods / Robert W. Hutkins.
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| Superior document: | IFT Press series |
|---|---|
| : | |
| TeilnehmendeR: | |
| Year of Publication: | 2006 |
| Edition: | 1st ed. |
| Language: | English |
| Series: | IFT Press series.
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| Online Access: | |
| Physical Description: | xi, 473 p. :; ill. |
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| 050 | 4 | |a TP371.44 |b .H88 2006 | |
| 082 | 0 | 4 | |a 664/.024 |2 22 |
| 100 | 1 | |a Hutkins, Robert W. |q (Robert Wayne) | |
| 245 | 1 | 0 | |a Microbiology and technology of fermented foods |h [electronic resource] / |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. | ||
| 490 | 1 | |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. | |
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Fermented foods |v Textbooks. | |
| 650 | 0 | |a Fermented foods |x Microbiology |v Textbooks. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a IFT Press series. | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=362058 |z Click to View |