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Handbook of Indigenous Fermented Foods, Revised and Expanded

By: (Author) Keith Steinkraus

Werezi Extended Catalogue
Delivery in 34 days

Ksh 72,000.00

Format: Hardback or Cased Book

ISBN-10: 0824793528

ISBN-13: 9780824793524

Edition Number: 2

Series: Food Science and Technology

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Nov 14th, 1995

Print length: 796 Pages

Weight: 1,497 grams

Product Classification: Food & beverage technology

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Covers information on indigenous fermented foods of the world, classifying fermentation according to type. This book provides 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.
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.

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