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
Pages: 600
Category: Kostvetenskap & näringslära
e-ISBN: 9781135538385
Shipping weight: 1.2 kg
Ships in: 1-2 days
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