Industrialization of indigenous fermented foods

Industrialization of indigenous fermented foods

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Bibliographic Details
Other Authors: Steinkraus, Keith H. 1918-
Format: Book
Published: New York Marcel Dekker 2004
Edition:2nd ed., rev. and expanded
Series:Food science and technology 136
Subjects:
Fermented foods
Fermentation > methods
Food-Processing Industry
Developing Countries
Food Preservation > methods
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:xix, 796 p. ill. 24 cm
Bibliography:Includes bibliographical references and index
ISBN:0824747844 (acid-free paper)
9780824747848 (alk. paper)

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