Microbiology and technology of fermented foods

• Main Author: Hutkins, Robert W. (Author)
• Format: Book
• Language: English
• Published: [Chicago] : Ames, Iowa : IFT Press ; Blackwell, 2006
• Edition: 1st ed.
• Series: IFT Press series
• Subjects: potravinářská mikrobiologie; kvasné technologie; fermentace; kysané mléčné výrobky; fermentované masné výrobky; kvašená zelenina; food microbiology; fermenting technology; fermentation; fermented dairy products; fermented meat products; fermented vegetables; monografie; monographs
• ISBN: 0813800188 978-0-8138-0018-9
• Physical Description: xi, 473 s. : il. ; 26 cm

Table of Contents:

• 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