Microbiology And Technology Of Fermented Foods
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Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
Language: en
Pages: 616
Pages: 616
Type: BOOK - Published: 2018-09-04 - Publisher: John Wiley & Sons
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins bring
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Language: en
Pages: 587
Pages: 587
Type: BOOK - Published: 2014-09-20 - Publisher: Elsevier
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews
Language: en
Pages: 889
Pages: 889
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
