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Microbiology and technology of fermented foods

Published online by Cambridge University Press:  02 March 2020

Salam A. Ibrahim
Salam A. Ibrahim*
Affiliation:
Food and Nutritional Sciences Program, North Carolina A & T State University, Greensboro, North Carolina, USA
*
Author for correspondence: Salam A. Ibrahim, Email: ibrah001@ncat.edu
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Abstract

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Type
Book Review
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 138 - 139
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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References

Hutkins, RW (2019) Microbiology and Technology of Fermented Foods, 2nd Edn.Hoboken, NJ, USA: IFT Press Wiley Blackwell. 603pp ISBN: 978-1-119-02744-7.Google Scholar