Microbiology and technology of fermented foods/ Robert W Hutkins ; Robert W Hutkins.

By:

Hutkins, Robert W

Language: English Series: IFT Press series | IFT Press seriesPublisher: Ames, Iowa : Blackwell Pub. 2006Description: xi, 473 sayfa: resimliContent type:

metin

Media type:

aracısız

Carrier type:

cilt

ISBN:

0813800188

Subject(s):

LOC classification:

TP371.44 .H88 2006

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Prof. Dr. Azmi Özcan Kütüphanesi			Birûni Salonu	TP371.44 .H88 2006 (Browse shelf(Opens below))	TP				Available			0001680

Includes bibliographical references and index.

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.

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