Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA.
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| Superior document: | IFT Press series |
|---|---|
| VerfasserIn: | |
| Place / Publishing House: | Hoboken, NJ : : IFT Press :, Wiley :, Blackwell,, 2019. |
| Year of Publication: | 2019 |
| Edition: | Second edition. |
| Language: | English |
| Series: | IFT Press series.
|
| Online Access: | |
| Physical Description: | 1 online resource (618 pages). |
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| 003 | MiAaPQ | ||
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| 020 | |z 9781119027447 | ||
| 020 | |a 9781119027560 |q (electronic bk.) | ||
| 020 | |a 9781119027553 |q (electronic bk.) | ||
| 035 | |a (MiAaPQ)5005509381 | ||
| 035 | |a (Au-PeEL)EBL5509381 | ||
| 035 | |a (OCoLC)1053800624 | ||
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| 050 | 4 | |a TP371.44 |b .H885 2019 | |
| 082 | 0 | |a 664/.024 |2 23 | |
| 100 | 1 | |a Hutkins, Robert W. |q (Robert Wayne), |e author. | |
| 245 | 1 | 0 | |a Microbiology and technology of fermented foods / |c Robert W Hutkins, University of Nebraska, USA. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Hoboken, NJ : |b IFT Press : |b Wiley : |b Blackwell, |c 2019. | |
| 300 | |a 1 online resource (618 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a IFT Press series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations. | |
| 588 | |a Description based on print version record. | ||
| 590 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. 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. | |
| 650 | 0 | |a Fermentation |v Textbooks. | |
| 655 | 4 | |a Electronic books. | |
| 776 | 0 | 8 | |i Print version: |a Hutkins, Robert W. (Robert Wayne) |t Microbiology and technology of fermented foods. |b Second edition. |d Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019 |h 618 pages |k IFT Press series. |z 9781119027447 |w (DLC) 2018026689 |
| 797 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a IFT Press series. | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5509381 |z Click to View |