 Microbiology and Technology of Fermented Foods
ISBN: 978-0-8138-0018-9
Hardcover
488 pages
June 2006, Wiley-Blackwell
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Chapter 1: Introduction.
Chapter 2: Microorganisms.
Chapter 3: Cultures.
Chapter 4: Cultured Dairy Products.
Chapter 5: Cheese.
Chapter 6: Meat.
Chapter 7: Vegetables.
Chapter 8: Bread.
Chapter 9: Beer.
Chapter 10: Wine.
Chapter 11: Vinegar.
Chapter 12: Fungal
Chapter 2: Microorganisms.
Chapter 3: Cultures.
Chapter 4: Cultured Dairy Products.
Chapter 5: Cheese.
Chapter 6: Meat.
Chapter 7: Vegetables.
Chapter 8: Bread.
Chapter 9: Beer.
Chapter 10: Wine.
Chapter 11: Vinegar.
Chapter 12: Fungal
