Handbook of Indigenous Fermented Foods

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.Steinkraus, Keith H. is the author of 'Handbook of Indigenous Fermented Foods' with ISBN 9780824793524 and ISBN 0824793528.