Handbook of indigenous fermented foods

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

Bibliographic Details

Other Authors:	Steinkraus, Keith H. 1918- (Editor)
Format:	Book
Language:	English
Published:	New York, NY Marcel Dekker, Inc. 1995
Edition:	Secon edition
Series:	Microbiology series volume 9
Subjects:	Fermented foods > Handbooks, manuals, etc
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