Industrialization of Indigenous Fermented Foods, Revised and Expanded |
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| Editor:
| Steinkraus, Keith |
| ISBN: | 978-1-135-53839-2 |
| Publication Date: | Mar 2004 |
| Publisher: | CRC Press LLC
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| Book Format: | Digital (delivered electronically) |
| List Price: | USD $365.00 |
Book Description:
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Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing