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

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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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