rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Fermented foods and beverages of the world
  name:
    name part: Kailasapathy, Kasipathy
    role:
      role term: author
  name:
    name part: Tamang, Jyoti Prakash
    role:
      role term: author
  type of resource: text
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton
    publisher: CRC Press
    date issued: c2010
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xii, 448 p. : ill. ; 24 cm.
  table of contents: 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
  note: edited by Jyoti Prakash Tamang, and Kasipathy Kailasapathy
  note: Includes bibliographical references and index
  subject:
    topic: Fermented foods
  subject:
    topic: Fermented milk
  subject:
    topic: Food
    topic: History
  subject:
    topic: Food
    topic: Microbiology
  classification: TP371.44 .F477 2010
  identifier: 9781420094954 (alk. paper)
  record info:
    record creation date: 110525
    record change date: 20110822093000.0
    record identifier: 0000073154