Microbiology and technology of fermented foods

Microbiology and technology of fermented foods / Robert W. Hutkins.

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Superior document:IFT Press series
:
ProQuest (Firm)
Hutkins, Robert W.
TeilnehmendeR:
ProQuest (Firm)
Year of Publication:2006
Edition:1st ed.
Language:English
Series:IFT Press series.
Online Access:
Physical Description:xi, 473 p. :; ill.
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ctrlnum (MiAaPQ)500362058
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(CaPaEBR)ebr10296605
(CaONFJC)MIL176660
(OCoLC)608623973
collection bib_alma
record_format marc
spelling Hutkins, Robert W. (Robert Wayne)
Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.
1st ed.
[Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006.
xi, 473 p. : ill.
IFT Press series
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. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Fermented foods Textbooks.
Fermented foods Microbiology Textbooks.
Electronic books.
ProQuest (Firm)
IFT Press series.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=362058 Click to View
language English
format Electronic
eBook
author Hutkins, Robert W.
spellingShingle Hutkins, Robert W.
Microbiology and technology of fermented foods
IFT Press series
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.
author_facet Hutkins, Robert W.
ProQuest (Firm)
ProQuest (Firm)
author_variant r w h rw rwh
author_fuller (Robert Wayne)
author2 ProQuest (Firm)
author2_role TeilnehmendeR
author_corporate ProQuest (Firm)
author_sort Hutkins, Robert W.
title Microbiology and technology of fermented foods
title_full Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.
title_fullStr Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.
title_full_unstemmed Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.
title_auth Microbiology and technology of fermented foods
title_new Microbiology and technology of fermented foods
title_sort microbiology and technology of fermented foods
series IFT Press series
series2 IFT Press series
publisher IFT Press ; Blackwell Pub.,
publishDate 2006
physical xi, 473 p. : ill.
edition 1st ed.
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.
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP371
callnumber-sort TP 3371.44 H88 42006
genre Electronic books.
genre_facet Textbooks.
Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=362058
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664/.024
dewey-sort 3664 224
dewey-raw 664/.024
dewey-search 664/.024
oclc_num 608623973
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AT proquestfirm microbiologyandtechnologyoffermentedfoods
status_str n
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hierarchy_parent_title IFT Press series
is_hierarchy_title Microbiology and technology of fermented foods
container_title IFT Press series
author2_original_writing_str_mv noLinkedField
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