Microbiology and technology of fermented foods /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Hutkins, Robert W. (Robert Wayne)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Chicago, Ill.?] : Ames, Iowa : IFT Press ; Blackwell Pub., 2006.
Edición:1st ed.
Colección:IFT Press series.
Temas:
Fermented foods > Textbooks.
Fermented foods > Microbiology > Textbooks.
Aliments fermentés > Manuels d'enseignement supérieur.
Aliments fermentés > Microbiologie > Manuels d'enseignement supérieur.
TECHNOLOGY & ENGINEERING > Food Science.
Fermented foods
Textbooks
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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