02668nam 22006134a 450 991082125970332120240527182804.01-281-76660-797866117666030-470-27751-30-470-27624-X(CKB)1000000000556978(EBL)362058(OCoLC)608623973(SSID)ssj0000202298(PQKBManifestationID)11196370(PQKBTitleCode)TC0000202298(PQKBWorkID)10253084(PQKB)11263148(MiAaPQ)EBC362058(Au-PeEL)EBL362058(CaPaEBR)ebr10296605(CaONFJC)MIL176660(EXLCZ)99100000000055697820060120d2006 uy 0engur|n|---|||||txtccrMicrobiology and technology of fermented foods /Robert W. Hutkins1st ed.[Chicago, Ill.?] IFT Press ;Ames, Iowa Blackwell Pub.20061 online resource (488 p.)IFT Press seriesDescription based upon print version of record.0-8138-0018-8 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.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 referenIFT Press series.Fermented foodsTextbooksFermented foodsMicrobiologyTextbooksFermented foodsFermented foodsMicrobiology664/.024Hutkins Robert W(Robert Wayne)876027MiAaPQMiAaPQMiAaPQBOOK9910821259703321Microbiology and technology of fermented foods1956371UNINA