Microbiology and Technology of Fermented Foods / Hogg, Thomas

By:

Hogg, Thomas

Material type: Text

TextLanguage: English Publication details: London : Koros Press, 2013.Description: 300 p. ; 20 cmISBN:

1781633010

Subject(s):

DDC classification:

664.024 HOG

Summary: Containing chapters devoted to the major fermented foods produced around the world, this book is aimed at readers who are expected to have had a basic course in microbiology, at minimum, as well as courses in food microbiology and food science.

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Holdings
Item type	Current library	Call number	Status	Barcode
Book	Ranganathan Library	664.024 HOG (Browse shelf(Opens below))	Available	036562

Containing chapters devoted to the major fermented foods produced around the world, this book is aimed at readers who are expected to have had a basic course in microbiology, at minimum, as well as courses in food microbiology and food science.

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