Fermented Foods Vol 2
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Language: en
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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
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Includes information on Kefir or kephyr.
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Pages: 208
Pages: 208
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Language: en
Pages: 796
Pages: 796
Type: BOOK - Published: 1995-11-14 - Publisher: CRC Press
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to
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