Fermented Foods of Latin America - From Traditional Knowledge to Innovative Applications

Summary

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine.

Product details

• Authors: Ana Lucia Barretto Nero Penna
• Assisted by: Luis A. Nero (Editor), Nero Luis A. (Editor), Ana Lucia Barretto Penna (Editor), Svetoslav D. Todorov (Editor), Todorov Svetoslav D. (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 31.03.2021
• EAN: 9780367782795
• ISBN: 978-0-367-78279-5
• No. of pages: 338
• Series: Food Biology Series
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; SCIENCE / Life Sciences / General, Latin America – Mexico, Central America, South America, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General