Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9780367782795
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Beskrivelse
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 31-03-2021 |
| Første udgivelsesår | 2021 |
| Serie | Food Biology Series |
| Fagredaktør | Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov |
| Originalsprog | United Kingdom |
| Sideantal | 338 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 338 pages |
| Mål | 234 x 156 |
| ISBN-13 / EAN-13 | 9780367782795 |