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Microbiology and technology of fermented foods / Robert W. Hutkins.
- Format:
- Book
- Author/Creator:
- Hutkins, Robert W. (Robert Wayne)
- Series:
- IFT Press series.
- IFT Press series
- Language:
- English
- Subjects (All):
- Fermented foods--Textbooks.
- Fermented foods.
- Fermented foods--Microbiology--Textbooks.
- Physical Description:
- 1 online resource (488 p.)
- Edition:
- 1st ed.
- Place of Publication:
- [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006.
- Language Note:
- English
- Summary:
- 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
- Contents:
- 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.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 9786611766603
- 9781281766601
- 1281766607
- 9780470277515
- 0470277513
- 9780470276242
- 047027624X
- OCLC:
- 608623973
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