Microbiology and technology of fermented foods /
Hutkins, Robert W.(Robert Wayne)
Ames, Iowa ; Oxford : Blackwell,
2006.
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.
Fermented foods
Fermented foods