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Priscilla Chinte-Sanchez. Philippine Fermented Foods: Principles and Technology

Based on the Author’s extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed. 

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