Industrialization of Indigenous Fermented Foods, Revised and Expanded (2) (Food Science and Technology)
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- Synopsis
- 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
- Copyright:
- 2004
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 600 Pages
- ISBN-13:
- 9781135538385
- Related ISBNs:
- 9780203022047, 9780824747848, 9780429215629, 9781135538347
- Publisher:
- CRC Press
- Date of Addition:
- 01/31/25
- Copyrighted By:
- Marcel Dekker, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Keith Steinkraus