Microbiology and technology of fermented foods/

Hutkins, Robert W.

Microbiology and technology of fermented foods/ Robert W. Hutkins - 2nd. ed. - Oxford: Blackwell Publishing, 2006. - xi, 473p.: ill; 26 cm.

Introduction

Microorganisms

Metabolism

Starter Cultures

Cultured Dairy Products

Cheese

Meat Fermentation

Fermented Vegetables

Bread

Beer

Wine

Vinegar



9780813800189


Fermented foods
Fermentation

664.024 / 48335
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