|Author||M.J. Robert Nout|
"The book is directed at an academic and professional audience―graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related disciplines. Highly recommended for academic libraries."
Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.