Philippine fermented foods : principles and technology

Author

Priscilla C. Sanchez

Files

Date

2008

Abstract

This book describes the development of fermentation from its beginning as an ancient art to its evolution into several interpretations as the process gained new knowledge from researches all over the world.

Publication Details

2008

Call Number

TP 371.44 S26 2008

Language

English

LC Subject

Fermented foods--Philippines-Handbooks, manuals, etc., Fermentation--Handbooks, manuals, etc., Fermented foods--Philippines--Safety measures

Location

UPLB Main Library Special Collections Section (USCS)

Document Type

Book

Recommended citation

Sanchez, Priscilla C., "Philippine fermented foods : principles and technology" (2008). Books. 15.
https://www.ukdr.uplb.edu.ph/books/15