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

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 food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutriti

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews