Hutkins, Robert W. <br/><br/>
Microbiology and technology of fermented foods / 
Robert W Hutkins, University of Nebraska, USA. 
 - Second edition. 
 - 603 pages ;   25 cm. 
 - IFT Press series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781119027447 (pbk.) 
<br/><br/><label>LCCN: </label>2018023886 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods--Textbooks.<br/>Fermented foods--Microbiology--Textbooks.<br/>Fermentation--Textbooks.
<br/><br/><label>LC Class. No.: </label>TP 371.44   / H88 2019