Handbook of Dough Fermentations (Food Science and Technology)
Contributors: Karel Kulp (Editor); Klaus Lorenz (Editor)
Publisher: CRC
Published: May 20, 2003
Language: eng
Format: Hardcover
Number of pages: 328
ISBN-13: 9780824742645
Subjects: Food & beverage technology; Methods - Canning & Preserving; Fermentation; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; General; Technology / Food Industry & Science; Cookery (Sourdough); Bread
First sentence: Many archeologists today believe that humans of one type or another have been present on Earth for more than 4 million years.