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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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.