Fermented foods of latin america: from traditional knowledge to innovative applications
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367782795
Date de publication :
31 mars 2021
Dimensions :
23,4 x 15,6 cm
Poids :
748 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.