Himalayan fermented foods : microbiology, nutrition, and ethnic values

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Himalayan fermented foods : microbiology, nutrition, and ethnic values

Catalogs the wide array of extensively studied fermented items found in the Himalayas, including fermented fish and vegetables. This book isolates, characterizes, and identifies each probiotic microorganism based on modern phenotypic and genotypic characteristics.

Bibliographic Details
Main Author:	Tamang, Jyoti Prakash (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press , c2010
Subjects:	Fermented foods > Himalaya Mountains Region

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