Frontiers and New Trends in the Science of Fermented Food and Beverages / / edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo.
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...
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| Place / Publishing House: | [Place of publication not identified] : : IntechOpen,, 2019. |
| Year of Publication: | 2019 |
| Edition: | 1st ed. |
| Language: | English |
| Physical Description: | 1 online resource (152 pages) |
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| DOAB Directory of Open Access Books | Available |