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Microbiology and technology of fermented foods /
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, bio...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub.,
2006.
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| Edición: | 1st ed. |
| Colección: | IFT Press series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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 referen. |
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| Descripción Física: | 1 online resource (xi, 473 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9780470276242 047027624X 9781613445945 1613445946 9780470277515 0470277513 1281766607 9781281766601 9786611766603 661176660X |