Microbiology and technology of fermented foods / 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 ProQuest) |
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| Main Author: | |
| Format: | 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 ProQuest)Online
| Call Number: |
TP371.44 .H88 2006eb
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| TP371.44 .H88 2006eb | Available |