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