Microbiology and technology of fermented foods /

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bio...

Full description

Saved in:
Bibliographic Details
Main Author: Hutkins, Robert W.
Format: eBook
Published: [Chicago, Ill.?] : Ames, Iowa : IFT Press ; Blackwell Pub., 2006.
Edition:1st ed.
Series:IFT Press series.
Online Access:CONNECT