Redzepi, R. (2018). The noma guide to fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रRedzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
एमएलए (8वां संस्करण) प्रशस्ति पत्रRedzepi, René. The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables. 2018.
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