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Microbiology and technology of fermented foods /

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Bibliographic Details
Main Author: Hutkins, Robert W. (Robert Wayne) (Author)
Corporate Author: ProQuest (Firm)
Format: eBook
Language:English
Published: Hoboken, NJ, USA : John Wiley & Sons, Inc., 2019.
Edition:Second edition.
Series:IFT Press series.
Subjects:
Fermented foods > Textbooks.
Fermented foods > Microbiology > Textbooks.
Fermentation > Textbooks.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 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.