LEADER 02666nam 22006134a 450 001 996209694403316 005 20240527182804.0 010 $a1-281-76660-7 010 $a9786611766603 010 $a0-470-27751-3 010 $a0-470-27624-X 035 $a(CKB)1000000000556978 035 $a(EBL)362058 035 $a(OCoLC)608623973 035 $a(SSID)ssj0000202298 035 $a(PQKBManifestationID)11196370 035 $a(PQKBTitleCode)TC0000202298 035 $a(PQKBWorkID)10253084 035 $a(PQKB)11263148 035 $a(MiAaPQ)EBC362058 035 $a(Au-PeEL)EBL362058 035 $a(CaPaEBR)ebr10296605 035 $a(CaONFJC)MIL176660 035 $a(EXLCZ)991000000000556978 100 $a20060120d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMicrobiology and technology of fermented foods /$fRobert W. Hutkins 205 $a1st ed. 210 $a[Chicago, Ill.?] $cIFT Press ;$aAmes, Iowa $cBlackwell Pub.$d2006 215 $a1 online resource (488 p.) 225 1 $aIFT Press series 300 $aDescription based upon print version of record. 311 $a0-8138-0018-8 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- 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. 330 $aWhile many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary referen 410 0$aIFT Press series. 606 $aFermented foods$vTextbooks 606 $aFermented foods$xMicrobiology$vTextbooks 615 0$aFermented foods 615 0$aFermented foods$xMicrobiology 676 $a664/.024 700 $aHutkins$b Robert W$g(Robert Wayne)$0876027 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996209694403316 996 $aMicrobiology and technology of fermented foods$91956371 997 $aUNISA