Industrialization Of Indigenous Fermented Foods

Download or read book Handbook of Indigenous Fermented Foods, Revised and Expanded written by Keith Steinkraus and published by CRC Press. This book was released on 2018-05-04 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.