Hispanic foods : chemistry of fermented foods

Author(s)

• Tunick, Michael
• Gonzalez de Mejia, Elvira
• A remote symposium on the Chemistry of fermented Hispanic Foods with AGED at the ACS National Meeting
• American Chemical Society. Division of Agricultural and Food Chemistry
• American Chemical Society

Bibliographic Information

Hispanic foods : chemistry of fermented foods

Michael H. Tunick, editor, Elvira González de Mejía, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry

（ACS symposium series, 1406）

American Chemical Society, c2022

pod ed

Note

Pod ed of hardcover OP published in 2022

Includes bibliographical references and index

"Michael H. Tunick, Elvira González de Mejía, who co-chaired a remote symposium on the Chemistry of fermented Hispanic Foods with AGED at the ACS National Meeting in April 2021."--Pref

Details

• NCID: BD06600640
• ISBN:
  • 9781713886839
• LCCN: 2022008518
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington, DC
• Pages/Volumes: ix, 199 p.
• Size: 26 cm
• Classification:
  • LCC : TP371.44
  • DC23 : 664/.07
• Subject Headings:
  • LCSH : Fermented foods -- Analysis
  • LCSH : Mexicans -- Food
  • LCSH : Hispanic Americans -- Food
• Parent Bibliography ID:
  • BA00073096