Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded
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.
Introduction to Indigenous Fermented Foods
Indigenous Fermented Foods Involving an Alkaline Fermentation
Indigenous Amino AcidPeptide Sauces and Pastes with Meatlike
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