Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

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CRC Press, Nov 14, 1995 - Technology & Engineering - 792 pages
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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 an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
 

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Contents

Introduction to Indigenous Fermented Foods
1
ProteinRich
7
Indigenous Fermented Foods Involving an Alkaline Fermentation
349
ences
496
Indigenous Amino AcidPeptide Sauces and Pastes with Meatlike
509
Producing SingleCell Microbial Protein
655
Production of the Oyster Mushroom Pleurotus Species 665
665
Index
757
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