Latin American Fermented Foods
An edition of Latin American Fermented Foods (2016)
From Traditional Knowledge to Innovative Applications
By Svetoslav D. Todorov,Luis A. Nero
Publish Date
2016
Publisher
Taylor & Francis Group
Language
eng
Pages
338
Description:
subjects: Fermentation, Beverages, Latin america, social conditions, Fermented foods, Food, Fermented beverages, Aliments fermentés, Aliments, Boissons fermentées, Boissons, TECHNOLOGY & ENGINEERING, Food Science