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MICROBIOLOGY AND TECHNOLOGY OF FERMENTED FOODS

	Microbiology And Technology Of Fermented Foods by Robert W. Hutkins
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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. ISBN - 9788126547975

Pages : 488

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