Industrialization of indigenous fermented foods
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital-intensive factories, and from local consumption to global marketing. Contributors in such fields...
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| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Marcel Dekker
2011
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| Materias: | |
| Acceso en línea: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25615 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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