The Beginner's Science of Koji and Fermentation: How Mold, Bacteria, Yeast Transform Food

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Pages: 228, Paperback, Independently published

Product specifications

Brand Independently Published
EAN
  • 9798187790258

(1)

Chelsea Green Publishing

Koji Alchemy: Rediscovering the Magic of Mold Based Fermentation (Soy Sauce, Miso,...

€ 19.15
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IntechOpen

Fermentation in the Food Industry (Food Science and Nutrition)

€ 129.91
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Independently Published

the Art of Fermentation: Living Cultures, Traditional Wisdom, and Science Transforming Food

€ 77.64
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Independently Published

the Art of Fermentation: Living Cultures, Traditional Wisdom, and Science Transforming Food

€ 41.41
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