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.
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| Online Access: | |
| Physical Description: | 1 online resource (618 pages). |
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Table of 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.