000			01566cam a22003738i 4500
001			20501375
003			OSt
005			20240806093452.0
008			180518s2019 nju b 001 0 eng
010			_a 2018023886
020			_a9781119027447 (pbk.)
040			_aDLC _beng _erda _cTUPM
042			_apcc
050		0	_aTP 371.44 _bH88 2019
100	1		_aHutkins, Robert W. _q(Robert Wayne), _eauthor.
245	0	0	_aMicrobiology and technology of fermented foods / _cRobert W Hutkins, University of Nebraska, USA.
250			_aSecond edition.
263			_a1810
264		1	_aHoboken, NJ, USA : _bWiley Blackwell, _c[2019]
300			_a603 pages ; _c25 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	0		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction 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.
650	1	0	_aFermented foods _vTextbooks.
650	1	0	_aFermented foods _xMicrobiology _vTextbooks.
650	1	0	_aFermentation _vTextbooks.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK
999			_c3706 _d3706