Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins.
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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| Online Access: |
Full Text (via Wiley) |
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| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub.,
2006.
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| Edition: | 1st ed. |
| Series: | IFT Press series.
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| Subjects: |
Internet
Full Text (via Wiley)Online
| Call Number: |
TP371.44 .H88 2006eb
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| TP371.44 .H88 2006eb | Available |