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Microbiology and technology of fermented foods/

Hutkins, R. W

Microbiology and technology of fermented foods/ R. W, Hutkins - 1st ed. - USA: Blackwell Publishing, 2006. - 473 p.

Introduction to fermented foods --
Microorganisms --
Metabolism and physiology --
Starter cultures --
Cultured dairy products --
Cheese --
Fermented meats --
Fermented vegetables --
Bread --
Beer --
Wine --
Vinegar --
Distilled spirits --
Fermented foods from the Far East --
Cocoa, coffee, and cereal fermentations.

Dewey Class. No.: 664.024 / HUT/M

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