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- W2496922084 abstract "Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing" @default.
- W2496922084 created "2016-08-23" @default.
- W2496922084 date "2004-03-26" @default.
- W2496922084 modified "2023-10-11" @default.
- W2496922084 title "Industrialization of Indigenous Fermented Foods, Revised and Expanded" @default.
- W2496922084 doi "https://doi.org/10.1201/9780203022047" @default.
- W2496922084 hasPublicationYear "2004" @default.
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