Screen LibraryMicrobiology and technology of fermented foods
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| Main Authors: | |
|---|---|
| Published: |
IFT Press Blackwell Pub.,
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| Publisher Address: | [Chicago, Ill.?] Ames, Iowa |
| Publication Dates: | 2006. |
| Literature type: | Book |
| Language: | English |
| Series: |
IFT Press series |
| Subjects: | |
| Carrier Form: | xi, 473 p.: ill. ; 26 cm. |
| ISBN: |
0813800188 (alk. paper) 9780813800189 |
| Index Number: | TS201 |
| CLC: | TS201.3 |
| Call Number: | TS201.3/H981 |
| Contents: |
Includes bibliographical references and index. Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. |