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Fermented Foods of Latin America

By: Ana Lucia Barretto Penna (Author) , Luis A. Nero (Author) , Brazil) Todorov Svetoslav D. (Universidade Federal de Vicosa (Author)

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Ksh 10,800.00

Format: Paperback or Softback

ISBN-13: 9780367782795

Publisher: Taylor & Francis Ltd

Publication Date: Mar 31st, 2021

Dimension: 23.40 x 15.60 x 74.80 cms

Category: Food & beverage technology

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine.

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