Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
Material type:
TextSeries: IFT Press series | IFT Press seriesHoboken, NJ, USA : Wiley Blackwell, [2019]Publisher: ©2019Edition: Second editionDescription: pages cmContent type: - text
- unmediated
- volume
- 9781119027447
- TP371.44 .H88 2019
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP371.44 .H88 2019 (Browse shelf(Opens below)) | Available | 0000001015 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP371.44 .H88 2019 (Browse shelf(Opens below)) | Available | 0000001014 |
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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