Redzepi, R. (2018). The noma guide to fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables.
Chicago Style (17th ed.) CitationRedzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
MLA (8th ed.) CitationRedzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
Warning: These citations may not always be 100% accurate.