Ethnic Fermented Foods and Alcoholic Beverages of Asia

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic...

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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Tamang, Jyoti Prakash (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: New Delhi : Springer India : 2016.
Imprint: Springer,
Edisyon:1st ed. 2016.
Konular:
Food science.
Nutrition   .
Microbiology.
Industrial microbiology.
Food Science.
Nutrition.
Industrial Microbiology.
Online Erişim:Full-text access
İçindekiler:
  • 1. History of Fermented Foods in Northeast Asia
  • 2. Ethnic Fermented Foods and Beverages of India
  • 3. Ethnic Fermented Foods and Beverage of Bangladesh
  • 4. Ethnic Fermented Foods of Nepal
  • 5. Ethnic Fermented Foods of Pakistan
  • 6. Ethnic Fermented Foods and Beverages of Sri Lanka
  • 7. Ethnic Fermented Foods and Beverage of Thailand
  • 8. Ethnic Fermented Foods And Beverages of Mongolia
  • 9. Ethnic Fermented Foods and Alcoholic Beverages of Japan
  • 10. Ethnic Fermented Foods and Beverages of Cambodia
  • 11. Ethnic Fermented Foods and Beverages of Korea
  • 12. Ethnic Fermented Foods and Beverage of Iran
  • 13. Ethnic Fermented Foods of the Philippines with Reference to Lactic Acid Bacteria and Yeasts
  • 14. Ethnic Fermented Foods and Beverages of Indonesia
  • 15. Ethnic Fermented Foods and Beverages of Vietnam.

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