Microbiology and technology of fermented foods
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| 1. Verfasser: | |
|---|---|
| Körperschaft: | |
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub.,
2006.
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| Ausgabe: | 1st ed. |
| Schriftenreihe: | IFT Press series.
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| Schlagworte: | |
| Online-Zugang: | An electronic book accessible through the World Wide Web; click to view |
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| 010 | |z 2006002149 | ||
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| 020 | |z 0813800188 (alk. paper) | ||
| 020 | |z 9780813800189 | ||
| 035 | |a (CaPaEBR)ebr10296605 | ||
| 035 | |a (OCoLC)608623973 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TP371.44 |b .H88 2006eb |
| 082 | 0 | 4 | |a 664/.024 |2 22 |
| 100 | 1 | |a Hutkins, Robert W. |q (Robert Wayne) | |
| 245 | 1 | 0 | |a Microbiology and technology of fermented foods |h [electronic resource] / |c Robert W. Hutkins. |
| 250 | |a 1st ed. | ||
| 260 | |a [Chicago, Ill.?] : |b IFT Press ; |a Ames, Iowa : |b Blackwell Pub., |c 2006. | ||
| 300 | |a xi, 473 p. : |b ill. | ||
| 490 | 1 | |a IFT Press series | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Fermented foods |v Textbooks. | |
| 650 | 0 | |a Fermented foods |x Microbiology |v Textbooks. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a IFT Press series. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10296605 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 98518 |d 98518 | ||