26397817
9781855735026
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This text contains details of 3500 individual fermented foods, classified into 250 groups, each entry provides information about the type of food, its importance, region and method of production, consumption, composition and nutritive value.Campbell-Platt, Geoffrey is the author of 'Fermented Foods of the World', published 2000 under ISBN 9781855735026 and ISBN 1855735024.
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