000 01583nam a2200145Ia 4500
999 _c177594
_d177594
020 _a9781420094954
040 _cCUS
082 _a664.024
_bTAM/F
245 0 _aFermented foods and beverages of the world/
_cTamang,Jyoti Prakash[ed.]
250 _a1st.ed.
260 _aBaca roton:
_bCRC press,
_c2010.
300 _a448
505 _aDietary Cultures and Antiquity of Fermented Foods and BeveragesJyoti Prakash Tamang and Delwen SamuelDiversity of Fermented FoodsJyoti Prakash TamangDiversity of Fermented Beverages and Alcoholic DrinksJyoti Prakash TamangFunctional Yeasts and Molds in Fermented Foods and BeveragesKofi E. Aidoo and M. J. Robert NoutFermented Vegetable ProductsCarmen Wacher, Gloria Diaz-Ruiz, and Jyoti Prakash TamangFermented Legumes: Soybean and Non-Soybean ProductsToshirou Nagai and Jyoti Prakash TamangFermented Soybean Pastes Miso and Shoyu with Reference to AromaEtsuko SugawaraFermented Cereal ProductsJean-Pierre GuyotFermented Milk ProductsBaltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Angel AlegriaFermented Fish ProductsJunus Salampessy, Kasipathy Kailasapathy, and Namrata ThapaFermented Meat ProductsMartin AdamsEthnic African Fermented FoodsN. A. Olasupo, S. A. Odunfa, and O. S. ObayoriTea, Coffee, and CacaoUlrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. FranzProbiotic and Prebiotic Fermented FoodsKasipathy KailasapathyHealth Aspects of Fermented FoodsMariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash TamangPackaging Concepts for Enhancing Preservation of Fermented FoodsKasipathy Kailasapathy
942 _cWB16
_03