Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
€59.28
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स्वरूप EPUB ● पेज 338 ● ISBN 9781315352435 ● संपादक Luis A. (Universidade Federal de Vicosa, Brazil) Nero & Ana Lucia Barretto (Sao Paulo State University, Sao Jose do Rio Preto, Brazil) Penna ● प्रकाशक CRC Press ● प्रकाशित 2017 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 5051616 ● कॉपी सुरक्षा Adobe DRM
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