Redzepi, René, <br/><br/>
Foundations of flavor :  the Noma guide to fermentation / 
 Foundations of flavor  Noma guide to fermentation 
René Redzepi and David Zilber. 
 - pages cm 
<br/><br/> Includes index. 
<br/><br/>Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables. 
<br/><br/><label>ISBN: </label>9781579657185 (hardcover : alk. paper) 
<br/><br/><label>LCCN: </label>2018003633 
<br/><br/><label>Subjects--Corporate Names: </label><br/>Noma (Restaurant : Copenhagen, Denmark)
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation--Biotechnology.<br/>Flavor.<br/>Fermented foods.
<br/><br/><label>LC Class. No.: </label>TP371.44  / .R43 2018 
<br/><br/><label>Dewey Class. No.: </label>664/.024