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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
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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
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| TP370.5 .M36 Food plant economics / | TP370.5 .M36 Food plant economics / | TP371.2 .H724 2008 Thermal processing of packaged foods / | TP371.44 .H981M 2019 Microbiology and technology of fermented foods / | TP371.44 .M718 Molecular techniques in the microbial ecology of fermented foods / | TP371.8 .K68P 2014 Preservation and shelf life extension : UV applications for fluid foods / | TP372.5 .A46 Food quality assurance : principles and practices / |
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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