Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
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Language English ● Format EPUB ● Pages 460 ● ISBN 9781040068021 ● Editor Kasipathy Kailasapathy & Jyoti Prakash Tamang ● Publisher CRC Press ● Published 2010 ● Downloadable 3 times ● Currency EUR ● ID 9515206 ● Copy protection Adobe DRM
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