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Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

by Ana Lucia Barretto Penna
Save 35% Save 35%
Current price ₹19,507.00
Original price ₹30,010.00
Original price ₹30,010.00
Original price ₹30,010.00
(-35%)
₹19,507.00
Current price ₹19,507.00

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Book cover type: Hardcover
  • ISBN13: 9781498738118
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Taylor & Francis
  • Publisher Imprint: CRC Press
  • Publication Date:
  • Pages: 338
  • Original Price: GBP 235.0
  • Language: English
  • Edition: N/A
  • Item Weight: 793 grams
  • BISAC Subject(s): Food Science / General

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.

Penna, Ana Lucia Barretto; Nero, Luis A.; Todorov, Svetoslav D.

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