Handbook of Indigenous Fermented Foods, Revised and Expanded

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus, CRC Press
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Author: Keith Steinkraus ISBN: 9781351442510
Publisher: CRC Press Publication: May 4, 2018
Imprint: CRC Press Language: English
Author: Keith Steinkraus
ISBN: 9781351442510
Publisher: CRC Press
Publication: May 4, 2018
Imprint: CRC Press
Language: English

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.

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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.

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