Microbiology and technology of fermented foods / Robert W. Hutkins.
Material type:
TextSeries: Publication details: [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006.Edition: 1st edDescription: xi, 473 p. : ill. ; 26 cmISBN: - 0813800188 (alk. paper)
- 9780813800189
- TP371.44 .H88 2006
Contents:
Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.
| Item type | Current library | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection Books | John Brown University Library | Main | TP371.44 .H88 2006 | Available | 39524100328958 |
Includes bibliographical references and index.
Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.