Fermented Fruits and Vegetables

Fermented Fruits and Vegetables
Author :
Publisher : Food & Agriculture Org.
Total Pages : 112
Release :
ISBN-10 : 9251042268
ISBN-13 : 9789251042267
Rating : 4/5 (267 Downloads)

Book Synopsis Fermented Fruits and Vegetables by : Mike Battcock

Download or read book Fermented Fruits and Vegetables written by Mike Battcock and published by Food & Agriculture Org.. This book was released on 1998 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Fermented Fruits and Vegetables Related Books

Fermented Fruits and Vegetables
Language: en
Pages: 112
Authors: Mike Battcock
Categories: Cooking
Type: BOOK - Published: 1998 - Publisher: Food & Agriculture Org.

DOWNLOAD EBOOK

Lactic Acid Fermentation of Fruits and Vegetables
Language: en
Pages: 217
Authors: Spiros Paramithiotis
Categories: Science
Type: BOOK - Published: 2017-02-03 - Publisher: CRC Press

DOWNLOAD EBOOK

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically
Fermented Vegetables
Language: en
Pages: 377
Authors: Kirsten K. Shockey
Categories: Cooking
Type: BOOK - Published: 2014-10-07 - Publisher: Storey Publishing

DOWNLOAD EBOOK

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables
Biotechnology of Lactic Acid Bacteria
Language: en
Pages: 392
Authors: Fernanda Mozzi
Categories: Technology & Engineering
Type: BOOK - Published: 2015-12-02 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,
The Art of Fermentation
Language: en
Pages: 530
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Chelsea Green Publishing

DOWNLOAD EBOOK

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The