Microbiology and technology of fermented foods/ Robert W. Hutkins

By: Hutkins, Robert WPublication details: Oxford: Blackwell Publishing, 2006Edition: 2nd. edDescription: xi, 473p.: ill; 26 cmISBN: 9780813800189Subject(s): Fermented foods | FermentationDDC classification: 664.024
Contents:
Introduction Microorganisms Metabolism Starter Cultures Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Beer Wine Vinegar
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Holdings
Item type Current library Call number Status Notes Date due Barcode Item holds
General Books Science Library General Books Science Library Science Library, Sikkim University
Science Library General Section 		664.024 48335 (Browse shelf(Opens below)) Available Books For SU Science Library 48335
Total holds: 0

Introduction

Microorganisms

Metabolism

Starter Cultures

Cultured Dairy Products

Cheese

Meat Fermentation

Fermented Vegetables

Bread

Beer

Wine

Vinegar

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