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Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.

By: Hutkins, Robert W. (Robert Wayne).
Contributor(s): ebrary, Inc.
Material type: materialTypeLabelBookSeries: IFT Press series: Publisher: [Chicago, Ill.?] : Ames, Iowa : IFT Press ; Blackwell Pub., 2006Edition: 1st ed.Description: xi, 473 p. : ill. ; 26 cm.Subject(s): Fermented foods -- Textbooks | Fermented foods -- Microbiology -- TextbooksGenre/Form: Electronic books.DDC classification: 664/.024 Online resources: An electronic book accessible through the World Wide Web; click to view
Contents:
Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.
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Includes bibliographical references and index.

Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2011. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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