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Handbook of Indigenous Fermented Foods (Food Science and Technology)
Handbook of Indigenous Fermented Foods - Food Science and Technology
Author: Keith Steinkraus
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes...  more »
ISBN-13: 9780824793524
ISBN-10: 0824793528
Publication Date: 11/14/1995
Pages: 792
Edition: 2
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 5
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