Handbook of Indigenous Fermented Foods, Revised and Expanded Hardback
by Keith (Cornell University, Ithaca, New York, USA) Steinkraus
Part of the Food Science and Technology series
Hardback
- Information
Description
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, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Information
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:796 pages
- Publisher:Taylor & Francis Inc
- Publication Date:14/11/1995
- Category:
- ISBN:9780824793524
£350.00
£289.10
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:796 pages
- Publisher:Taylor & Francis Inc
- Publication Date:14/11/1995
- Category:
- ISBN:9780824793524