Microbiology and Technology of Fermented Foods

ISBN-10: 0813800188

ISBN-13: 9780813800189

Edition: 2006

List price: $284.95
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Description:

Dealing with food fermentation microbiology, this book offers a brief history and evolution of microbiology and fermented foods. It provides an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties. It covers the major fermented foods produced around the world.
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Book details

List price: $284.95
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/12/2006
Binding: Hardcover
Pages: 473
Size: 6.75" wide x 10.00" long x 1.25" tall
Weight: 2.596
Language: English

Introduction
Microorganisms
Cultures
Cultured Dairy Products
Cheese
Meat
Vegetables
Bread
Beer
Wine
Vinegar
Fungal
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