Hutkins, Robert W. <br/><br/>
Microbiology And Technology Of Fermented Foods 

 - 1A. ed 
 - ESTADOS UNIDOS  WILLWY-BLACKWELL  2019 
 - 603  24.5 
<br/><br/>Preface <br/>. -- Acknowledgments <br/>. -- Introduction To Fermented Foods <br/>. -- Microorganisms <br/>. -- Metabolism And Physiology <br/>. -- Starter Cultures <br/>. -- Cultured Dairy Products <br/>. -- Cheese <br/>. -- Fermented Meats <br/>. -- Fermented Vegetables <br/>. -- Bread <br/>. -- Beer <br/>. -- Wine <br/>. -- Vinegar <br/>. -- Distilled Spirits <br/>. -- Fermented Foods From The Far East <br/>. -- Cocoa, Coffee, And Cereal Fermentations <br/>. -- Index 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INDUSTRIA ALIMENTARIA<br/>FERMENTACION DE ALIMENTOS
<br/><br/><label>Dewey Class. No.: </label>664.024.HUTK.00