Microbiology of Fermented Foods

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins bring

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part

Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, impro

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-w