Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

1st Edition

Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov

CRC Press
Published September 7, 2016
Reference - 338 Pages - 4 Color & 17 B/W Illustrations
ISBN 9781498738118 - CAT# K26570
Series: Food Biology Series

For Instructors Request Inspection Copy

USD$270.00

Add to Wish List
FREE Standard Shipping!

Summary

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.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title