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Microbiology & Technology of Fermented Foods
Robert W. Hutkins "Microbiology and Technology of Fermented Foods (Ift Press)"
By Robert W. Hutkins
Publisher: Wiley-Blackwell
Number Of Pages: 488
Publication Date: 2006-06-12
ISBN-10 / ASIN: 0813800188
ISBN-13 / EAN: 9780813800189
Binding: Hardcover
PDF 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. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods
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Robert W. Hutkins "Microbiology and Technology of Fermented Foods (Ift Press)"
By Robert W. Hutkins
Publisher: Wiley-Blackwell
Number Of Pages: 488
Publication Date: 2006-06-12
ISBN-10 / ASIN: 0813800188
ISBN-13 / EAN: 9780813800189
Binding: Hardcover
PDF 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. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods
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