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100   $a20181012d2019      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aMicrobiology and technology of fermented foods /$fRobert W Hutkins, University of Nebraska, USA
205   $aSecond edition.
210  1$aHoboken, NJ :$cIFT Press :$cWiley :$cBlackwell,$d2019.
215   $a1 online resource (618 pages)
225 1 $aIFT Press series
311   $a1-119-02744-6 
320   $aIncludes bibliographical references and index.
327   $aIntroduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations.
410  0$aIFT Press series.
606   $aFermented foods$vTextbooks
606   $aFermented foods$xMicrobiology$vTextbooks
606   $aFermentation$vTextbooks
608   $aElectronic books.
615  0$aFermented foods
615  0$aFermented foods$xMicrobiology
615  0$aFermentation
676   $a664/.024
700   $aHutkins$b Robert W$g(Robert Wayne),$0876027
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910466611903321
996   $aMicrobiology and technology of fermented foods$91956371
997   $aUNINA