Legume-Based Fermented Foods

Reddy, N. R., Merle D. Pierson and D. K. Salunkhe

ISBN 10: 0849362865 ISBN 13: 9780849362866

Editorial: CRC Press, Inc. Boca Raton, FL, 1986

Idioma: Ingl�s

Usado Condici�n: Fine Encuadernaci�n de tapa dura

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Librer�a: Librarium, East Chatham, NY, Estados Unidos de America

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Descripci�n

CRC Press, Inc. Boca Raton, FL, 1986, 254 pages, index, references, illustrated with b&w photos, graphs, and tables, 7.25"x 10.25", hardcover, pale green clothbound with orange title boxes with gilt borders and titles on front and spine, no dust jacket as published, former owner's ballpoint name on back fly leaf, contents clean and tight, book fine { "This book provides a comprehensive review of published data on the production of various legume-based fermented goods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail."} (F/no dj) 5762 [(s)1124BK]. N� de ref. del art�culo ABE005762

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Detalles bibliogr�ficos

T�tulo: Legume-Based Fermented Foods

Editorial: CRC Press, Inc. Boca Raton, FL

A�o de publicaci�n: 1986

Encuadernaci�n: Hardcover

Condici�n: Fine

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Rese�a del editor:

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research.

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Legume-Based Fermented Foods

Reddy, N. R., Merle D. Pierson and D. K. Salunkhe

Usado - Encuadernaci�n de tapa dura

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