01705nam a22003854a 4500 ebr10296605 CaPaEBR m u cr cn||||||||| 060120s2006 iaua sb 001 0 eng 2006002149 GBA648083 bnb 013470299 Uk 0813800188 (alk. paper) 9780813800189 CaPaEBR CaPaEBR (OCoLC)608623973 TP371.44 .H88 2006eb 664/.024 22 Hutkins, Robert W. (Robert Wayne) Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins. 1st ed. [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub., 2006. xi, 473 p. : ill. IFT Press series Includes bibliographical references and index. Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Fermented foods Textbooks. Fermented foods Microbiology Textbooks. Electronic books. local ebrary, Inc. IFT Press series. http://site.ebrary.com/lib/rucke/Doc?id=10296605 An electronic book accessible through the World Wide Web; click to view 181340 181340