Microbiology and technology of fermented foods /

Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA.

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Superior document:IFT Press series
VerfasserIn:
Hutkins, Robert W.
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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id 5005509381
ctrlnum (MiAaPQ)5005509381
(Au-PeEL)EBL5509381
(OCoLC)1053800624
collection bib_alma
record_format marc
spelling Hutkins, Robert W. (Robert Wayne), author.
Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Second edition.
Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019.
1 online resource (618 pages).
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
IFT Press series
Includes bibliographical references and index.
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.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Fermented foods Textbooks.
Fermented foods Microbiology Textbooks.
Fermentation Textbooks.
Electronic books.
Print version: Hutkins, Robert W. (Robert Wayne) Microbiology and technology of fermented foods. Second edition. Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019 618 pages IFT Press series. 9781119027447 (DLC) 2018026689
ProQuest (Firm)
IFT Press series.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5509381 Click to View
language English
format eBook
author Hutkins, Robert W.
spellingShingle Hutkins, Robert W.
Microbiology and technology of fermented foods /
IFT Press series
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.
author_facet Hutkins, Robert W.
author_variant r w h rw rwh
author_fuller (Robert Wayne),
author_role VerfasserIn
author_sort Hutkins, Robert W.
title Microbiology and technology of fermented foods /
title_full Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
title_fullStr Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
title_full_unstemmed Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
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 : Wiley : Blackwell,
publishDate 2019
physical 1 online resource (618 pages).
edition Second edition.
contents 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.
isbn 9781119027560
9781119027553
9781119027447
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP371
callnumber-sort TP 3371.44 H885 42019
genre Electronic books.
genre_facet Textbooks.
Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5509381
illustrated Not 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 1053800624
work_keys_str_mv AT hutkinsrobertw microbiologyandtechnologyoffermentedfoods
status_str n
ids_txt_mv (MiAaPQ)5005509381
(Au-PeEL)EBL5509381
(OCoLC)1053800624
carrierType_str_mv cr
hierarchy_parent_title IFT Press series
is_hierarchy_title Microbiology and technology of fermented foods /
container_title IFT Press series
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