Frontiers and New Trends in the Science of Fermented Food and Beverages
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...
Saved in:
Other Authors: | Lidia Solís-Oviedo, Rosa (Editor), de la Cruz Pech-Canul, Ángel (Editor) |
---|---|
Format: | Electronic Book Chapter |
Language: | English |
Published: |
IntechOpen
2019
|
Subjects: | |
Online Access: | DOAB: download the publication DOAB: description of the publication |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Recent Advances and Future Trends in Fermented and Functional Foods
Published: (2022) -
Microbiology of Fermented Foods and Beverages
Published: (2021) -
New Insights into Food Fermentation
Published: (2022) -
Descriptive Food Science
Published: (2018) -
Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Published: (2019)