Microbiology and Technology of Fermented Foods

by Robert W. Hutkins and Robert W Hutkins

Book Overview

The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These...

• Format: Paperback
• Language: English
• ISBN: 1119027446
• ISBN13: 9781119027447
• Release Date: November 2018
• Publisher: Wiley-Blackwell
• Length: 624 Pages
• Weight: 2.35 lbs.
• Dimensions: 1.2" x 6.8" x 9.6"