Indigenous Fermented Foods of Southeast Asia (eBook, PDF)

Redaktion: Owens, J. David

• Format: PDF

Produktbeschreibung

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized fo

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Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 453
• Erscheinungstermin: 10. Dezember 2014
• Englisch
• ISBN-13: 9781439844816
• Artikelnr.: 42368782

Autorenporträt

Dr. J. David Owens is currently an Honorary Fellow in the Department of Food and Nutritional Sciences, University of Reading, UK.

Inhaltsangabe

Tempe and Related Products. Starter Cultures. Sweet, Sour, Alcoholic Solid
Substrate Fermentations. Wines. Lactic Vegetable and Fruit Fermentations.
Lactic Fermented Rice Noodles. Lactic Fermentations of Fish and Fishery
Products. Lactic Meat Fermentation. Soya Sauce. Bacillus Fermentations.
Index.