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Anglický jazyk
Fermented foods in general and ethnic fermented foods in particular
Autor: Moacir Couto de Andrade Júnior
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... Viac o knihe
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O knihe
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).
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2015
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659712494
