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n4http://dbpedia.org/resource/Chelsea_Green_Publishing_Co.
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Subject Item
dbpedia:Wild_Fermentation
rdfs:comment
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.The term "wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food.
foaf:name
Wild Fermentation
dbpedia-owl:author
dbpedia:Sandor_Katz
dbpedia-owl:dcc
641.7 21
dbpedia-owl:isbn
1-931498-23-7
dbpedia-owl:lcc
TP371.44 .K37 2003
dbpedia-owl:nonFictionSubject
dbpedia:Fermentation_in_food_processing
dbpedia-owl:oclc
51967139
dbpedia-owl:publisher
n4: