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Handbook of indigenous fermented foods/

Handbook of indigenous fermented foods/ edited by Keith H. Steinkraus. - 2nd ed. - New York : Marcel Dekker, 1996. - xii, 776 p.: ill. ; 26 cm.

Includes bibliographical references and index.

ISBN: 0824793528

Subjects--Topical Terms:
Fermented foods--Handbooks, manuals

Dewey Class. No.: 664 / STE/H

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