Handbook of Indigenous Fermented Foods, Revised and Expanded |
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Author:
| Steinkraus, Keith |
Series title: | Food Science and Technology Ser. |
ISBN: | 978-1-351-44250-3 |
Publication Date: | May 2018 |
Publisher: | Taylor & Francis Group
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Imprint: | CRC Press |
Book Format: | Digital (delivered electronically) |
List Price: | USD $640.00USD $470.00USD $425.00 |
Book Description:
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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...
More DescriptionThis 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.