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Microbiology and technology of fermented foods / Robert W. Hutkins.

By: Material type: TextTextSeries: IFT Press seriesPublication details: [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006.Edition: 1st edDescription: xi, 473 p. : ill. ; 26 cmISBN:
  • 0813800188 (alk. paper)
  • 9780813800189
Subject(s): DDC classification:
  • 664.024 22 HUT
LOC classification:
  • TP371.44 .H88 2006
Online resources:
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.
List(s) this item appears in: Food Science and Technology
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Holdings
Item type Current library Collection Call number Vol info Status Barcode
Books Books LRC Science Section Non-fiction 664.024 HUT (Browse shelf(Opens below)) 1806.84 Available B0043382
Total holds: 0

Include Index

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.

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