The product is a textbook titled “Applications of Biotechnology in Traditional Fermented Foods” published by National Academies Press in 1992. It covers subjects such as biotechnology, nutrition, life sciences, and the food industry, making it a valuable resource for students and professionals in various fields. This 1st edition, illustrated book features 208 pages and is written in English, making it accessible to a wide audience interested in the applications of biotechnology to traditional fermented foods.