Buchcover von Fermented foods in general and ethnic fermented foods in particular
Buchtitel:

Fermented foods in general and ethnic fermented foods in particular

LAP LAMBERT Academic Publishing (18.05.2015 )

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ISBN-13:

978-3-659-71249-4

ISBN-10:
3659712493
EAN:
9783659712494
Buchsprache:
Englisch
Klappentext:
The authors of the present book highlighted the fundamental knowledge regarding concepts (principles), definitions (conceptual limits of terms), evolutionary aspects, historical background, microbiological and biochemical (enzymological) bases, technological aspects as well as health benefits and harms of fermented foods in general (from staple foods to delicacies such as cheeses, wines, table olives, chocolates and teas) and of ethnic (or traditional) fermented foods in particular (such as kimchi, injera, tempeh, natto, doenjang, caiçuma, aluá, tucupi, among others).
Verlag:
LAP LAMBERT Academic Publishing
Webseite:
https://www.lap-publishing.com/
von (Autor):
Moacir Couto de Andrade Júnior, Jerusa Souza Andrade
Seitenanzahl:
152
Veröffentlicht am:
18.05.2015
Lagerbestand:
Lieferbar
Kategorie:
Sonstiges
Preis:
24,90 €
Stichworte:
Biochemistry, Concepts, Fermented Foods, health benefits, Historical background, Microbiology, ethnic fermented foods, health harms, Evolutionary Aspects

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