Microbiology and Technology of Fermented Foods

by Robert W. Hutkins and Robert W Hutkins

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Book Overview

The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These...

Format:Paperback

Language:English

ISBN:1119027446

ISBN13:9781119027447

Release Date:November 2018

Publisher:Wiley-Blackwell

Length:624 Pages

Weight:2.35 lbs.

Dimensions:1.2" x 6.8" x 9.6"

Related Subjects

Agricultural Sciences Biochemistry Biological Sciences Biology & Life Sciences Chemical Engineering Food Science Science Science & Math Science & Scientists

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Microbiology and Technology of Fermented Foods

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