Handbook of indigenous fermented foods
By: edited by Keith H. Steinkraus.
Contributors: Steinkraus, Keith H., 1918-
Edition: 2nd ed., rev. and expanded.
Series: Food science and technology ;; 73; Food science and technology (Marcel Dekker, Inc.) ;; 73.
Publisher: Marcel Dekker
Published: 1995
Place of publication: New York
Language: eng
Number of pages: 776
Subjects: Fermented foods -- Handbooks, manuals, etc.
Other titles: Indigenous fermented foods
Notes: Includes bibliographical references and index.