登入選單
返回Google圖書搜尋
Hispanic Foods
Michael H. Tunick
其他書名
Chemistry of Fermented Foods
出版American Chemical Society, 2022
主題Technology & Engineering / Food Science / General
ISBN08412977389780841297739
URLhttp://books.google.com.hk/books?id=E8KEzwEACAAJ&hl=&source=gbs_api
註釋"Hispanic food continues to be popular in the cuisine in many countries, and food chemists have conducted a wide variety of studies on different characteristics. Following up on two previous volumes (946 and 1109), this volume focuses on fermented foods. Articles review beverages (including those from agave, corn, pineapple, vanilla, zarzaparrilla) and other foods (including agave sap, black beans, blackcurrants, cheese, and kefir). Food researchers, food processors, and those who wish to learn more about the chemistry of Hispanic foods will find this unique volume useful."--