Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Fermented foods in general and ethnic fermented foods in particular
Fermented foods in general and ethnic fermented foods in particular

Fermented foods in general and ethnic fermented foods in particular

Andrade Jerusa Souza / Andrade Júnior Moacir Couto de / Jerusa Souza Andrade / Moacir Couto de Andrade Júnior

46,46 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2015
Materia
Biologia, ciencias de la vida
ISBN:
9783659712494
46,46 €
IVA incluido
Disponible

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Sobre IBD

The authors of the present book highlighted the fundamental knowledge regarding concepts (principles), definitions (conceptual limits of terms), evolutionary aspects, historical background, microbiological and biochemical (enzymological) bases, technological aspects as well as health benefits and harms of fermented foods in general (from staple foods to delicacies such as cheeses, wines, table olives, chocolates and teas) and of ethnic (or traditional) fermented foods in particular (such as kimchi, injera, tempeh, natto, doenjang, caiçuma, aluá, tucupi, among others).

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