Robert W. Hutkins - Microbiology and Technology of Fermented Foods

1. Chapter 01
2. Chapter 02
3. Chapter 04
4. Chapter 05
5. Chapter 06
6. Chapter 07
7. Chapter 08
8. Chapter 09
9. Chapter 10
10. Chapter 11
11. Chapter 12
12. Chapter 13
13. Chapter 14
14. Chapter 15

1. Chapter 01
2. Chapter 02
3. Chapter 03
4. Chapter 04
5. Chapter 05
6. Chapter 06
7. Chapter 07
8. Chapter 08
9. Chapter 09
10. Chapter 10
11. Chapter 11
12. Chapter 12
13. Chapter 13
14. Chapter 14
15. Chapter 15

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Robert W. Hutkins

University of Nebraska, USA

This edition first published 2019

2019 John Wiley & Sons, Inc

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Library of Congress Cataloging-in-Publication Data

Names: Hutkins, Robert W. (Robert Wayne), author.

Title: Microbiology and technology of fermented foods / Robert W. Hutkins, University of Nebraska, USA.

Description: Second edition. | Hoboken, NJ, USA : Wiley Blackwell, [2019] | Series: IFT Press series | Includes bibliographical references and index. | Identifiers: LCCN 2018023886 (print) | LCCN 2018026689 (ebook) | ISBN 9781119027560 (Adobe PDF) | ISBN 9781119027553 (ePub) | ISBN 9781119027447 (pbk.)

Subjects: LCSH: Fermented foods-Textbooks. | Fermented foods-Microbiology-Textbooks. | Fermentation-Textbooks.

Classification: LCC TP371.44 (ebook) | LCC TP371.44 .H88 2019 (print) | DDC 664/.024-dc23

LC record available at https://lccn.loc.gov/2018023886

Cover Design: Wiley

Cover Image: Photo by Libby Volgyes

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