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1. Handbook of Indigenous Fermented Foods, Third Edition

   Edited by Keith Steinkraus

   Series: Food Science and Technology

   The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation of a food changes composition, adds nutrients, produces active ingredients or increases bioavailability of...

   To Be Published June 14th 2012 by CRC Press
2. Industrialization of Indigenous Fermented Foods, Revised and Expanded

   2nd Edition

   Edited by Keith Steinkraus

   Series: Food Science and Technology

   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...

   Published March 25th 2004 by CRC Press
3. Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

   By Keith Steinkraus

   Series: Food Science and Technology

   This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving...

   Published November 13th 1995 by CRC Press