Explore Books on
fermented foods
1-24 of 190 Books
Wild Fermentation
By Sandor Ellix Katz,Nora Steinbrun
Handbook of fermented meat and poultry
By Fidel Toldrá,Y. H. Hui
Lactic Acid Fermentation of Fruits and Vegetables
Lactic Acid Fermentation of Fruits and Vegetables
By Spiros Paramithiotis
Fermented Foods, Part II
Fermented Foods, Part II
By Ramesh C. Ray,Didier Montet
Fermented Meat Products
Fermented Meat Products
By Nevijo Zdolec
Preserving the Japanese way
By Nancy Singleton Hachisu
Fermentation processes engineering in the food industry
By Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche
Legume Based Fermented Foods
Legume Based Fermented Foods
By N. R. Reddy
Handbook of animal-based fermented food and beverage technology
By Y. H. Hui,E. Özgül Evranuz
The art of fermentation
By Sandor Ellix Katz,Alejandro Pareja Rodríguez
Himalayan fermented foods
By Jyoti Prakash Tamang
Health Benefits of Fermented Foods and Beverages
By Jyoti Prakash Tamang
Bacterial Starter Cultures for Food
Bacterial Starter Cultures for Food
By Stanley E. Gilliland
Handbook of plant-based fermented food and beverage technology
By Y. H. Hui,E. Özgül Evranuz
Microorganisms and Fermentation of Traditional Foods
By Ramesh C. Ray,Montet Didier
Indigenous Fermented Foods of Southeast Asia
Indigenous Fermented Foods of Southeast Asia
By J. David Owens
The Noma Guide to Fermentation
By René Redzepi,David Zilber,Ainhoa Segura Alcalde,David Zilberman
Beneficial Microbes in Fermented and Functional Foods
By Ravishankar Rai V,Jamuna A. Bai
Successful wine marketing
By Kirby S Moulton,James Lapsley,Kirby Moulton
Fermented foods and beverages of the world
By Jyoti Prakash Tamang
The Indigenous Fermented Foods of the Sudan
By Hamid A. Dirar