An edition of Latin American Fermented Foods (2016)

Latin American Fermented Foods

From Traditional Knowledge to Innovative Applications

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Latin American Fermented Foods
Svetoslav D. Todorov, Luis A. ...
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Last edited by MARC Bot
December 15, 2022 | History
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An edition of Latin American Fermented Foods (2016)

Latin American Fermented Foods

From Traditional Knowledge to Innovative Applications

by and

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Publish Date
Publisher
Taylor & Francis Group
Language
English
Pages
338

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Subjects

Fermentation, Beverages, Latin america, social conditions, Fermented foods, Food, Fermented beverages, Aliments fermentés, Aliments, Boissons fermentées, Boissons, TECHNOLOGY & ENGINEERING, Food Science

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Edition Availability
Cover of: Latin American Fermented Foods
Latin American Fermented Foods: From Traditional Knowledge to Innovative Applications
2016, Taylor & Francis Group
in English
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Book Details

Classifications

Library of Congress
TP371.44.F4775 2017, TP371.44 .F4775 2017eb

ID Numbers

Open Library
OL28828421M
ISBN 13
9781498738118
OCLC/WorldCat
971613646

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marc_columbia MARC record

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December 15, 2022 Edited by MARC Bot import existing book
August 16, 2020 Created by ImportBot import new book