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Handbook of Indigenous Fermented Foods, Third Edition (Food Science and Technology)
Handbook of Indigenous Fermented Foods Third Edition - Food Science and Technology
The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation of a food changes composition, adds nutrients, produces active ingredients or increases bioavailability of nutrients, and how live bacteria in some fermented foods...  more »
ISBN-13: 9781574445558
ISBN-10: 1574445553
Publication Date: 4/25/2008
Pages: 900
Edition: 3
Rating:
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 1
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