Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

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The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the ...

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values 2009, CRC Press, Boca Raton, FL

ISBN-13: 9781420093247

Hardcover

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