Microbiology of Fermented Foods /

This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphas...

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Bibliographic Details

Main Author:	Wood, Brian J. B.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Edition:	Second edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book