Microbiology and technology of fermented foods - Hutkins, Robert W. (Robert Wayne) (Hoboken, NJ, USA : Wiley Blackwell, 2019)
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.
Includes bibliographical references and index.
Keywords: Fermented foods -- Textbooks; Fermented foods -- Microbiology -- Textbooks; Fermentation -- Textbooks