Preface

Prabir K. Sarkar; Robert M.J. Nout

Preface

Prabir K. Sarkar
, Robert M.J. Nout

Food Microbiology

Research output: Chapter in Book/Report/Conference proceeding › Foreword/postscript › Academic

11 Citations (Scopus)

Abstract

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer

Original language	English
Title of host publication	Handbook of Indigenous Foods Involving Alkaline Fermentation
Editors	P.K. Sarkar, M.J.R. Nout
Publisher	CRC Press
Pages	XXI-XXII
ISBN (Electronic)	9781466565302
ISBN (Print)	9781466565296
Publication status	Published - 23 Jul 2014

Cite this

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Preface

Abstract

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