Microbiology and technology of fermented foods

  • تاریخ انتشار


  • حجم فایل (مگابایت)

    8.2 MB

  • ناشر

    Wiley Blackwell MB

  • زبان فایل

    english MB

قیمت این فایل :‌
  • 15,000تومان

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 insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation while an account of its fascinating history provides readers with richly contextualizing background knowledge New to this edition are two additional chapters One discusses the role that fermentation plays in the production of spirits and other distilled beverages whereas another focuses on cocoa coffee and fermented cereal products Furthermore key chapters on microorganisms and metabolism have been expanded and elaborated upon and are complemented by other relevant revisions and additions made throughout the book ensuring that it is as up to date and applicable as possible Publisher s description

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