Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Material type:
TextSeries: IFT Press seriesPublisher: Hoboken, NJ, USA : Wiley Blackwell, [2019]Edition: Second editionDescription: 603 pages ; 25 cmContent type: - text
- unmediated
- volume
- 9781119027447 (pbk.)
- TP 371.44 H88 2019
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.
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Book
|
TUP Manila Library | NFIC | New Acquisitions-Ground floor | TP 371.44 H88 2019 (Browse shelf(Opens below)) | Available | P00033147 |
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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