Microbiology and technology of fermented foods
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Robert Wayne Hutkins
- ناشر : Ames (Iowa) : Blackwell publ., cop
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9780813800189
Description
Chapter 1: Introduction. Chapter 2: Microorganisms. Chapter 3: Cultures. Chapter 4: Cultured Dairy Products. Chapter 5: Cheese. Chapter 6: Meat. Chapter 7: Vegetables. Chapter 8: Bread. Chapter 9: Beer. Chapter 10: Wine. Chapter 11: Vinegar. Chapter 12: Fungal
Microbiology and Technology of Fermented Foods 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. R
