Amvik eBook Solutions

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia.

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins bring