Microbiology and technology of fermented foods
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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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub
2006.
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| Edición: | 1st ed |
| Colección: | IFT Press series.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009664728206719 |
| Sumario: | 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, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary referen |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (488 p.) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781281766601 9786611766603 9780470277515 9780470276242 |
