Explore Books on
aliments fermentés

Lactic Acid Fermentation of Fruits and Vegetables

By Spiros Paramithiotis

Fermented Foods, Part II

By Ramesh C. Ray,Didier Montet

Legume Based Fermented Foods

By N. R. Reddy

The art of fermentation

By Sandor Ellix Katz,Alejandro Pareja Rodríguez

Bacterial Starter Cultures for Food

By Stanley E. Gilliland

Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology)

By Keith Steinkraus

Fermentation essentials

By Sandi Lane

Parhyo ŭmsik inmunhak

By Hye-gyŏng Chŏng

Latin American Fermented Foods

By Svetoslav D. Todorov,Luis A. Nero