Explore Books on
fermented foods
1-24 of 186 Books
Handbook of fermented meat and poultry
By Fidel Toldrá,Y. H. Hui
Preserving the Japanese way
By Nancy Singleton Hachisu
Fermented Meat Products
Fermented Meat Products
By Nevijo Zdolec
Fermented Foods, Part II
Fermented Foods, Part II
By Ramesh C. Ray,Didier Montet
Lactic Acid Fermentation of Fruits and Vegetables
Lactic Acid Fermentation of Fruits and Vegetables
By Spiros Paramithiotis
Legume Based Fermented Foods
Legume Based Fermented Foods
By N. R. Reddy
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
Himalayan fermented foods
By Jyoti Prakash Tamang
Fermentation processes engineering in the food industry
By Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche
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
Microorganisms and Fermentation of Traditional Foods
By Ramesh C. Ray,Montet Didier
The Noma Guide to Fermentation
By René Redzepi,David Zilber,Ainhoa Segura Alcalde,David Zilberman
Indigenous Fermented Foods of Southeast Asia
Indigenous Fermented Foods of Southeast Asia
By J. David Owens
Handbook of plant-based fermented food and beverage technology
By Y. H. Hui,E. Özgül Evranuz
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
Cultured food in a jar
Cultured food in a jar
By Donna Schwenk