The indigenous fermented foods of the Sudan. A study in African food and nutrition
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| Format: | Texto biblioteca |
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Wallingford (United Kingdom) CAB International
1993
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| Subjects: | FERMENTED FOODS, HISTORY, FERMENTATION, TRADITIONAL TECHNOLOGY, SORGHUM GRAIN, BREAD, ALCOHOLIC BEVERAGES, MILK PRODUCTS, FISH PRODUCTS, MEAT PRODUCTS, FLAVOURING, FOOD TECHNOLOGY, NUTRITIVE VALUE, ALIMENT FERMENTE, ALIMENTOS FERMENTADOS, HISTOIRE, TECHNOLOGIE TRADITIONNELLE, SORGHO, PAIN, BOISSON ALCOOLISEE, PRODUIT LAITIER, PRODUIT A BASE DE POISSON, PRODUIT CARNE, AROMATISATION, TECHNOLOGIE ALIMENTAIRE, VALEUR NUTRITIVE, HISTORIA, FERMENTACION, TECNOLOGIA TRADICIONAL, SORGOS, PAN, BEBIDAS ALCOHOLICAS, PRODUCTOS LACTEOS, PRODUCTOS DERIVADOS DEL PESCADO, PRODUCTOS DE LA CARNE, AROMATIZACION, TECNOLOGIA DE LOS ALIMENTOS, VALOR NUTRITIVO, |
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