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Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology Book 136) by Keith Steinkraus

Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology Book 136)

Keith Steinkraus
600 pages
CRC Press
Mar 2004
Hardcover
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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
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About this book
Pages 600
Publisher CRC Press
Published 2004
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Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology)
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