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Author:

Hutkins, Robert W. (Robert Wayne), author.

Title:

Microbiology and technology of fermented foods / Robert W. Hutkins, University of Nebraska, USA.

Edition:

Second edition.

Publisher:

John Wiley & SonsInc.,

Copyright Date:

2019

Description:

603 pages ; 25 cm.

Subject:

Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.
Fermentation--Textbooks.

Notes:

Includes bibliographical references and index.

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.

Series:

IFT Press series

ISBN:

1119027446
9781119027447

OCLC:

(OCoLC)1039238139

LCCN:

2018023886

Locations:

USUX851 -- Iowa State University - Parks Library (Ames)