Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications
Ana Lucia Barretto Penna,Luis A. Nero,Svetoslav D. Todorov
ISBN: 9781498738118
Vydavatelství: Taylor & Francis
Rok vydání: 2016
Vydání: 1
Vazba: Hardback
Počet stran: 338
Původní cena: 5 727 Kč
Výstavní cena:
5 154 Kč(t.j. po slevě 10%)
(Cena je uvedena včetně 10% DPH)
Katalogová cena: 170 GBP
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Termín dodání na naši pobočku v Brně je přibližně 3-4 týdny.
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.