This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented f

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods des