01830nam 2200493 450 991046661190332120200520144314.01-119-02756-X(CKB)4100000006669700(MiAaPQ)EBC5509381(Au-PeEL)EBL5509381(OCoLC)1053800624(EXLCZ)99410000000666970020181012d2019 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierMicrobiology and technology of fermented foods /Robert W Hutkins, University of Nebraska, USASecond edition.Hoboken, NJ :IFT Press :Wiley :Blackwell,2019.1 online resource (618 pages)IFT Press series1-119-02744-6 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.IFT Press series.Fermented foodsTextbooksFermented foodsMicrobiologyTextbooksFermentationTextbooksElectronic books.Fermented foodsFermented foodsMicrobiologyFermentation664/.024Hutkins Robert W(Robert Wayne),876027MiAaPQMiAaPQMiAaPQBOOK9910466611903321Microbiology and technology of fermented foods1956371UNINA