Microbiology and technology of fermented foods /
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Elektrovnnalaš E-girji |
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
Hoboken, NJ :
IFT Press : Wiley : Blackwell,
2019.
|
| Preanttus: | Second edition. |
| Ráidu: | IFT Press series.
|
| Fáttát: | |
| Liŋkkat: | Click to View |
| Fáddágilkorat: |
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|
Sisdoallologahallan:
- Introduction to fermented foods
- Microorganisms
- Metabolism and physiology
- Starter cultures
- Cultured dairy products
- Cheese
- Fermented meats
- Fermented vegetables
- Bread
- Beer
- Wine
- Vinegar
- Distilled spirits
- Fermented foods from the Far East
- Cocoa, coffee, and cereal fermentations.