This specific ISBN edition is currently not available.View all copies of this ISBN edition:
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 enhance nutritive health value. This third edition covers Indonesian tempe and related fermentations, indigenous fermented foods involving an acid fermentation, indigenous fermented foods in which ethanol is a major product, indigenous amino acid/peptide sauces and pastes with meat-like flavors, and mushrooms producing single-cell protein on food and agricultural wastes.
"synopsis" may belong to another edition of this title.
(No Available Copies)
If you know the book but cannot find it on AbeBooks, we can automatically search for it on your behalf as new inventory is added. If it is added to AbeBooks by one of our member booksellers, we will notify you!Create a Want