Microbiology and technology of fermented foods [E-Book] / Robert W Hutkins, University of Nebraska, USA.
Hutkins, Robert Wayne, (author)
Second edition.
Hoboken, NJ : IFT Press : 2019
Wiley :
Blackwell,
1 online resource (618 pages).
englisch
9781119027447
9781119027553
9781119027560
IFT Press series
Full Text
Table of 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.