 |
ISBN
| 9781119027447 | |
DDC
| 664 | |
Tác giả CN
| Hutkins, Robert W. (Robert Wayne) | |
Nhan đề
| Microbiology and technology of fermented foods / Robert W Hutkins | |
Lần xuất bản
| 2nd ed | |
Thông tin xuất bản
| Somerset : John Wiley & Sons, Incorporated, 2018 | |
Mô tả vật lý
| 603 pages ; 25 cm. | |
Tùng thư
| Institute of Food Technologists Ser. | |
Tóm tắt
| With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. | |
Thuật ngữ chủ đề
| Textbooks | |
Thuật ngữ chủ đề
| Fermentation | |
Thuật ngữ chủ đề
| Fermented foods | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |aHutkins, Robert W. (Robert Wayne) |
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| 245 | |aMicrobiology and technology of fermented foods / |cRobert W Hutkins |
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| 250 | |a2nd ed |
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| 260 | |aSomerset : |bJohn Wiley & Sons, Incorporated, |c2018 |
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| 300 | |a603 pages ; |c25 cm. |
|---|
| 490 | |aInstitute of Food Technologists Ser. |
|---|
| 520 | |aWith this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. |
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| 650 | |aTextbooks |
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| 650 | |aFermentation |
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| 650 | |aFermented foods |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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