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