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Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded (Food Science and Technology)

Keith Steinkraus

6 ratings by Goodreads
ISBN 10: 0824793528 / ISBN 13: 9780824793524
Published by CRC Press, 1995
Condition: Good Hardcover
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Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Bookseller Inventory # 0824793528

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Bibliographic Details

Title: Handbook of Indigenous Fermented Foods, ...

Publisher: CRC Press

Publication Date: 1995

Binding: Hardcover

Book Condition:Good

Edition: 2.

About this title


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.


Praise for the First Edition. . . . . .thick and authoritative. . . . . .The book is no ordinary compilation but a powerful eye-opener.
---Scientific American
. . .a must, for anyone interested in the subject of indigenous fermented foods. It can be regarded as the textbook. . .on the subject.
---Food Manufacture
Authoritative. . .offers a complete guide to fermented food production, with detailed examination of techniques and methods.
---Food Processing
. . .highly recommend[ed]. . .to anyone. . .teaching food or industrial microbiology, food fermentations, or anyone interested in fermented foods.
---Food Technology Prepublication praise for the Second Edition. . .
. . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation.
---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France

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