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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 |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub.,
2006.
|
| Edición: | 1st ed. |
| Colección: | IFT Press series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Hutkins, Robert W. |q (Robert Wayne) |1 https://id.oclc.org/worldcat/entity/E39PCjy7XjChm7jY4PXCGQPwBX | |
| 245 | 1 | 0 | |a Microbiology and technology of fermented foods / |c Robert W. Hutkins. |
| 250 | |a 1st ed. | ||
| 264 | 1 | |a [Chicago, Ill.?] : |b IFT Press ; |a Ames, Iowa : |b Blackwell Pub., |c 2006. | |
| 300 | |a 1 online resource (xi, 473 pages) : |b illustrations | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fermented foods |v Textbooks. | |
| 650 | 0 | |a Fermented foods |x Microbiology |v Textbooks. | |
| 650 | 6 | |a Aliments fermentés |v Manuels d'enseignement supérieur. | |
| 650 | 6 | |a Aliments fermentés |x Microbiologie |v Manuels d'enseignement supérieur. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 655 | 7 | |a Textbooks |2 fast | |
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| 776 | 0 | 8 | |i Print version: |a Hutkins, Robert W. (Robert Wayne). |t Microbiology and technology of fermented foods. |b 1st ed. |d [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006 |w (DLC) 2006002149 |
| 830 | 0 | |a IFT Press series. | |
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