Microbiology and technology of fermented foods [E-Book] / Robert W Hutkins, University of Nebraska, USA.
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Full text |
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Personal Name(s): | Hutkins, Robert Wayne, author |
Edition: |
Second edition. |
Imprint: |
Hoboken, NJ :
IFT Press :
2019
Wiley : Blackwell, |
Physical Description: |
1 online resource (618 pages). |
Note: |
englisch |
ISBN: |
9781119027447 9781119027553 9781119027560 |
Series Title: |
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IFT Press series
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Subject (LOC): |
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100 | 1 | |a Hutkins, Robert Wayne, |e author | |
245 | 1 | 0 | |a Microbiology and technology of fermented foods |h [E-Book] / |c Robert W Hutkins, University of Nebraska, USA. |
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505 | 0 | |a 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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650 | 0 | |a Fermented foods |x Microbiology |v Textbooks. | |
650 | 0 | |a Fermentation |v Textbooks. | |
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