Microbiology and Technology of Fermented Foods.
Title:
Microbiology and Technology of Fermented Foods.
Author:
Hutkins, Robert W.
ISBN:
9780470276242
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (488 pages)
Series:
Institute of Food Technologists Ser. ; v.22
Institute of Food Technologists Ser.
Contents:
Microbiology and Technology of Fermented Foods -- Contents -- Preface -- Acknowledgments -- 1 Introduction -- 2 Microorganisms and Metabolism -- 3 Starter Cultures -- 4 Cultured Dairy Products -- 5 Cheese -- 6 Meat Fermentation -- 7 Fermented Vegetables -- 8 Bread Fermentation -- 9 Beer Fermentation -- 10 Wine Fermentation -- 11 Vinegar Fermentation -- 12 Fermentation of Foods in the Orient -- Index.
Abstract:
Robert W. Hutkins, Ph.D., is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He has taught and conducted research on the microorganisms important in fermented foods for more than twenty years and has received multiple awards for excellence in teaching and research. Dr. Hutkins is an Associate Editor of Microbiology and has served on the editorial boards of several other microbiology journals.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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