Microbiology and technology of fermented foods /
Hutkins, Robert W.
Microbiology and technology of fermented foods / Robert W Hutkins - 2nd. - Chigago: Blackwell Pub., 2006. - xi, 473 p. : illustrations 25 cm. - IFT Press series .
PBK
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.
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference .
9781119027447
Fermented foods
Fermented foods
Fermentation--Textbooks.--Microbiology--Textbooks.--Textbooks.
664.024 / HUT
Microbiology and technology of fermented foods / Robert W Hutkins - 2nd. - Chigago: Blackwell Pub., 2006. - xi, 473 p. : illustrations 25 cm. - IFT Press series .
PBK
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.
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference .
9781119027447
Fermented foods
Fermented foods
Fermentation--Textbooks.--Microbiology--Textbooks.--Textbooks.
664.024 / HUT