Fermented Foods of Latin America:From Traditional Knowledge to Innovative Applications（Food Biology Series）
拉丁美洲的发酵食品：从传统知识到创新应用
食品科学技术基础学科
￥
2805.00
售 价：
￥
2244.00
优惠
平台大促 低至8折优惠
发货周期：外国库房发货，通常付款后3-5周到货
出 版 社
出版时间
2016年09月07日
装 帧
精装
页 码
338
开 本
6-1/8x9-1/4
语 种
英文
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图书简介
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.
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