Handbook of Indigenous Fermented Foods, Revised and Expanded

2nd Edition

Keith Steinkraus

CRC Press
Published November 14, 1995
Reference - 792 Pages
ISBN 9780824793524 - CAT# DK5116
Series: Food Science and Technology


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This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

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