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Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Series: IFT Press seriesPublication details: Hoboken, NJ, USA : Wiley Blackwell, 2019. Edition: Second editionDescription: 603 pagesISBN:- 9781119027447 (pbk.)
- TP371.44 .H981M
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
หนังสือ
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PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TP371.44 .H981M 2019 (Browse shelf(Opens below)) | Available | 32550000505369 |
Total holds: 0
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.
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