000			02200cam a22003978i 4500
999			_c35617 _d35617
003			CUTN
005			20210716121415.0
008			180518s2019 nju b 001 0 eng
020			_a9781119027447
041			_aEnglish
042			_apcc
082	0	0	_223 _a664.024 _bHUT
100	1		_aHutkins, Robert W.
245	1	0	_aMicrobiology and technology of fermented foods / _cRobert W Hutkins
250			_a2nd.
260			_aChigago: _b Blackwell Pub., _c2006.
300			_axi, 473 p. : _billustrations _c25 cm.
500			_aPBK
505	0		_aIntroduction 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.
520			_aWhile 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 .
650		0	_aFermented foods
650		0	_aFermented foods
650		0	_aFermentation
690			_aDept of Epidemiology
942			_2ddc _cBOOKS
100	1		_q(Robert Wayne), _eauthor.
263			_a1810
490	0		_aIFT Press series
504			_aIncludes bibliographical references and index.
650		0	_vTextbooks.
650		0	_xMicrobiology _vTextbooks.
650		0	_vTextbooks.
776	0	8	_iOnline version: _aHutkins, Robert W. (Robert Wayne), author. _tMicrobiology and technology of fermented foods _bSecond edition. _dHoboken, NJ, USA : Wiley Blackwell, [2019] _z9781119027560 _w(DLC) 2018026689
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg