The indigenous fermented foods of the Sudan. A study in African food and nutrition
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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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unfao:6399882021-05-05T06:52:06ZThe indigenous fermented foods of the Sudan. A study in African food and nutrition Didar, H.A. textWallingford (United Kingdom) CAB International1993 FERMENTED FOODSHISTORYFERMENTATIONTRADITIONAL TECHNOLOGYSORGHUM GRAINBREADALCOHOLIC BEVERAGESMILK PRODUCTSFISH PRODUCTSMEAT PRODUCTSFLAVOURINGFOOD TECHNOLOGYNUTRITIVE VALUEALIMENT FERMENTEALIMENTOS FERMENTADOSHISTOIREFERMENTATIONTECHNOLOGIE TRADITIONNELLESORGHOPAINBOISSON ALCOOLISEEPRODUIT LAITIERPRODUIT A BASE DE POISSONPRODUIT CARNEAROMATISATIONTECHNOLOGIE ALIMENTAIREVALEUR NUTRITIVEHISTORIAFERMENTACIONTECNOLOGIA TRADICIONALSORGOSPANBEBIDAS ALCOHOLICASPRODUCTOS LACTEOSPRODUCTOS DERIVADOS DEL PESCADOPRODUCTOS DE LA CARNEAROMATIZACIONTECNOLOGIA DE LOS ALIMENTOSVALOR NUTRITIVOURN:ISBN:0-85198-858-X |
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FAO IT |
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Italia |
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IT |
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biblioteca |
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Europa del Sur |
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David Lubin Memorial Library of FAO |
| language |
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| topic |
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 FERMENTATION 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 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 FERMENTATION 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 |
| spellingShingle |
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 FERMENTATION 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 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 FERMENTATION 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 Didar, H.A. The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| format |
Texto |
| topic_facet |
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 FERMENTATION 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 |
| author |
Didar, H.A. |
| author_facet |
Didar, H.A. |
| author_sort |
Didar, H.A. |
| title |
The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| title_short |
The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| title_full |
The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| title_fullStr |
The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| title_full_unstemmed |
The indigenous fermented foods of the Sudan. A study in African food and nutrition |
| title_sort |
indigenous fermented foods of the sudan. a study in african food and nutrition |
| publisher |
Wallingford (United Kingdom) CAB International |
| publishDate |
1993 |
| work_keys_str_mv |
AT didarha theindigenousfermentedfoodsofthesudanastudyinafricanfoodandnutrition AT didarha indigenousfermentedfoodsofthesudanastudyinafricanfoodandnutrition |
| _version_ |
1768061724416540672 |