Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.
By: Hutkins, Robert W. (Robert Wayne) [author.].
Material type:
BookSeries: IFT Press series: Publisher: Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019Edition: Second edition.Description: 1 online resource (618 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9781119027560 (e-book); 9781119027553 (e-book).Subject(s): Fermented foods -- Textbooks | Fermented foods -- Microbiology -- Textbooks | Fermentation -- TextbooksGenre/Form: Electronic books.DDC classification: 664/.024 Online resources: Click to View | Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
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E-book
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IUKL Library | Subscripti | https://ebookcentral.proquest.com/lib/kliuc-ebooks/detail.action?docID=5509381 | 1 | Available |
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.
Description based on print version record.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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