TY  - BOOK
AU  - Hutkins,Robert W.
AU  - 
TI  - Microbiology and technology of fermented foods
T2  - IFT Press series
SN  - 9781119027447
U1  - 664.024 23
PY  - 2006///
CY  - Chigago
PB  -  Blackwell Pub., 
KW  - Fermented foods
KW  - Fermentation
KW  - Textbooks
KW  - Microbiology
N1  - 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
N2  - 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
ER  -