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商品詳細
Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications.
・ISBN 978-1-4987-3811-8 hard GB£ 260.00
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| 著者・編者 | Penna, Ana Lucia Barretto / Nero, Luis A. / Todorov, Svetoslav D. (eds.), |
|---|---|
| シリーズ | (Food Biology Series) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2016 |
| ページ数 | 338 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-28776＞ |
解説
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. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.