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Microbiology of Fermented Foods, Volumes 1 and 2 (v. 1&2)
Microbiology of Fermented Foods Volumes 1 and 2 - v. 1&2
Author: B.J. Wood
This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation...  more »
ISBN-13: 9780751402162
ISBN-10: 0751402168
Publication Date: 7/31/1997
Pages: 852
Edition: 2nd
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Publisher: Springer
Book Type: Hardcover
Members Wishing: 1
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