Microbiology and Technology of Fermented Foods (Ift Press)
Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mb
In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described.