Microbiology and technology of fermented foods
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| Hovedforfatter: | |
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| Institution som forfatter: | |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub.,
2006.
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| Udgivelse: | 1st ed. |
| Serier: | IFT Press series.
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| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
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Indholdsfortegnelse:
- 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.