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0 (hodnocen0 x )
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EB
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ONLINE
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Second edition
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Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019
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1 online resource (618 pages)
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 Plný text PDF
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* Návod pro vzdálený přístup
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ISBN 9781119027553 (electronic bk.)
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ISBN 9781119027560 (electronic bk.)
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ISBN 9781119027447
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IFT Press series
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Print version: Hutkins, Robert W. (Robert Wayne) Microbiology and technology of fermented foods. Second edition. Hoboken, NJ : IFT Press : Wiley : Blackwell, 2019 618 pages IFT Press series. ISBN 9781119027447
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Includes bibliographical references and index
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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.
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001879021
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full
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(Au-PeEL)EBL5509381
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(MiAaPQ)EBC5509381
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(OCoLC)1053800624
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Dotazy a připomínky