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E-book

Microbiology and Technology of Fermented Foods

Robert W. Hutkins
ISBN: 978-0-470-27624-2
E-book
473 pages
February 2008, Wiley-Blackwell
US $209.99 Purchase This E-book

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  • comprehensive and contemporary reference book for food fermentation professionals and researchers
  • the definitive text on food fermentation microbiology addressing the microbiology and processing of fermented foods
  • covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy
  • highlights examples of industrial processes, key historical events, new developments, anecdotal materials, case studies, and other key information