Fermented Foods of Latin America
From Traditional Knowledge to Innovative Applications
Ana Lucia Barretto Penna editor Luis A Nero editor Svetoslav D Todorov editor
Format:Paperback
Publisher:Taylor & Francis Ltd
Published:31st Mar '21
Currently unavailable, and unfortunately no date known when it will be back
This paperback is available in another edition too:
- Hardback£215.00(9781498738118)
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.
ISBN: 9780367782795
Dimensions: unknown
Weight: 748g
338 pages