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Handbook of Indigenous Fermented Foods (Microbiology)
Handbook of Indigenous Fermented Foods - Microbiology
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...  more »
ISBN-13: 9780824718480
ISBN-10: 0824718488
Publication Date: 4/1983
Pages: 688
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Publisher: Marcel Dekker Inc
Book Type: Hardcover
Members Wishing: 3
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