Microbiology and technology of fermented foods / Robert W. Hutkins.
By: Hutkins, Robert W. (Robert Wayne)
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Material type: 
BookSeries: IFT Press series. Publisher: Australia Blackwell Publishing 2006Edition: 1st ed.Description: 473p. : ill. ; 26 cm.ISBN: 9780813800189 (hbk); 9780813800189.Subject(s): Fermented foods -- Textbooks | Fermented foods -- Microbiology -- Textbooks | Fermentation -- TextbooksDDC classification: 664.024 Online resources: Table of contents only | Publisher description | Contributor biographical information
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.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Books
|
Cholistan University of Veterinary and Animal Sciences, Bahawalpur General Stacks | 664.024 HUT-M 2006 (Browse shelf) | 1 | Available | This book is availabe at central library CUVAS BWP | 254 | ||
|
Books
|
Cholistan University of Veterinary and Animal Sciences, Bahawalpur General Stacks | 664.024 HUT-M 2006 (Browse shelf) | 2 | Available | This book is availabe at central library CUVAS BWP | 255 | ||
|
Books
|
Cholistan University of Veterinary and Animal Sciences, Bahawalpur General Stacks | 664.024 HUT-M 2006 (Browse shelf) | 3 | Available | This book is availabe at central library CUVAS BWP | 256 | ||
|
Books
|
Cholistan University of Veterinary and Animal Sciences, Bahawalpur General Stacks | 664.024 HUT-M 2006 (Browse shelf) | 4 | Available | This book is availabe at central library CUVAS BWP | 257 | ||
|
Books
|
Cholistan University of Veterinary and Animal Sciences, Bahawalpur General Stacks | 664.024 HUT-M 2006 (Browse shelf) | 5 | Available | This book is availabe at central library CUVAS BWP | 258 |
Total holds: 0
Includes bibliographical references and index.
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. 6
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