Microbiology and technology of fermented foods

Microbiology and technology of fermented foods / Robert W. Hutkins.

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bio...

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Bibliographic Details
Main Author: Hutkins, Robert W. (Robert Wayne)
Format: eBook
Language:English
Published: [Chicago, Ill.?] : Ames, Iowa : IFT Press ; Blackwell Pub., 2006.
Edition:1st ed.
Series:IFT Press series.
Subjects:
Fermented foods > Textbooks.
Fermented foods > Microbiology > Textbooks.
TECHNOLOGY & ENGINEERING > Food Science.
Fermented foods
Textbooks
Online Access:Click for online access

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