Lactic acid fermentation of fruits and vegetables
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367782672
Date de publication :
31 mars 2021
Dimensions :
23,4 x 15,6 cm
Poids :
548 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g