Couverture de Fermented foods in general and ethnic fermented foods in particular
Titre du livre:

Fermented foods in general and ethnic fermented foods in particular

LAP LAMBERT Academic Publishing (18-05-2015 )

Books loader

Omni badge éligible au bon d'achat
ISBN-13:

978-3-659-71249-4

ISBN-10:
3659712493
EAN:
9783659712494
Langue du livre:
Anglais
texte du rabat:
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).
Maison d'édition:
LAP LAMBERT Academic Publishing
Site Web:
https://www.lap-publishing.com/
de (auteur) :
Moacir Couto de Andrade Júnior, Jerusa Souza Andrade
Numéro de pages:
152
Publié le:
18-05-2015
Stock:
Disponible
Catégorie:
Autres
Prix:
24.90 €
Mots-clés:
Biochemistry, Concepts, Fermented Foods, health benefits, Historical background, Microbiology, ethnic fermented foods, health harms, Evolutionary Aspects

Books loader

Lettre d'information

Adyen::amex Adyen::mc Adyen::visa Adyen::cup Adyen::unionpay Paypal Virement bancaire

  0 produits dans le panier
Modifier le contenu du panier
Loading frontend
LOADING