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.
664.024 / HUT/M