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110525s2010 flu eng |
| 020 |
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|a 9781420094954 (alk. paper)
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| 050 |
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|a TP371.44
|b .F477 2010
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| 090 |
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|a TP371.44
|b .F477 2010
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| 245 |
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|a Fermented foods and beverages of the world
|c edited by Jyoti Prakash Tamang, and Kasipathy Kailasapathy
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| 260 |
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|a Boca Raton :
|b CRC Press ,
|c c2010
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| 300 |
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|a xii, 448 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Dietary cultures and antiquity of fermented foods and beverages -- 2. Diversity of fermented foods -- 3. Diversity of fermented beverage and alcoholic drinks -- 4. Functional yeats and molds in fermented foods and beverages -- 5. Fermented vegetable products -- 6. Fermented legumes:soybean and non-soybean products -- 7. Fermented soybean pastes miso and shoyu with reference to aroma -- 8. Fermented cereal products -- 9. Fermented milk products -- 10. Fermented fish products -- 11. Fermented meat products -- 12. Ethnic african fermented foods -- 13. Tea, coffee, and cacao -- 14. Probiotic and prebiotic fremented foods -- 15. Health aspects of fremented foods -- 16. Packaging concepts for enhancing preservation of fermented foods
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| 650 |
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|a Fermented foods
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| 650 |
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|a Fermented milk
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| 650 |
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|a Food
|x History
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| 650 |
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|a Food
|x Microbiology
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| 700 |
1 |
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|a Kailasapathy, Kasipathy ,
|e author
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| 700 |
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|a Tamang, Jyoti Prakash ,
|e author
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| 999 |
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|a 1000139752
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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