Handbook of indigenous fermented foods/ 
edited by Keith H. Steinkraus. 
 - 2nd ed. 
 - New York :  Marcel Dekker,  1996. 
 - xii, 776 p.:  ill. ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0824793528  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods--Handbooks, manuals
<br/><br/><label>Dewey Class. No.: </label>664   / STE/H