Fermented Foods of Latin America
Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
Inbunden, 2016
4 769 kr
Del i serien Food Biology Series
Fermented Foods of Latin America
From Traditional Knowledge to Innovative Applications
Häftad, Engelska, 2021
999 kr
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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. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
Produktinformation
- Utgivningsdatum2021-03-31
- Mått156 x 234 x undefined mm
- Vikt748 g
- FormatHäftad
- SpråkEngelska
- SerieFood Biology Series
- Antal sidor338
- FörlagTaylor & Francis Ltd
- ISBN9780367782795
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