http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Fermented foods and beverages of the world
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
edited by Jyoti Prakash Tamang, and Kasipathy Kailasapathy
Includes bibliographical references and index