bokomslag Fermented Foods of Latin America

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338 sidor
2021

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.

Författare: Ana Lucia Barretto Penna, Luis A Nero, Svetoslav D Todorov
Format: Pocket/Paperback
ISBN: 9780367782795
Språk: Engelska
Antal sidor: 338
Utgivningsdatum: 2021-03-31
Förlag: CRC Press