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Legume-Based Fermented Foods
Verlag:
CRC Press, Inc. Boca Raton, FL, 1986
ISBN 10: 0849362865
ISBN 13: 9780849362866
Gebraucht
Hardcover
Anbieter: Librarium, East Chatham, NY, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Fine. 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]. Bestandsnummer des Verkäufers ABE005762
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