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Microbiology and technology of fermented foods/ R. W, Hutkins

By: Hutkins, R. WMaterial type: Text

TextPublication details: USA: Blackwell Publishing, 2006Edition: 1st edDescription: 473 pDDC classification: 664.024

Contents:

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.

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Holdings ( 1 )
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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	664.024 HUT/M (Browse shelf(Opens below))	Available		P01216

Total holds: 0

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.

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