Frontiers and New Trends in the Science of Fermented Food and Beverages

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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Bibliographic Details
Main Authors: Ángel de la Cruz Pech-Canul (Author), Rosa Lidia Solís-Oviedo (Author)
Format: eBook
Published: IntechOpen 2019
Online Access:Description of rights in Directory of Open Access Books (DOAB):
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