Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (repost)
Jyoti Prakash Tamang, "Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values"
CRC | 2009 | ISBN: 142009324X | PDF | 216 pages | 25,8 MB
CRC | 2009 | ISBN: 142009324X | PDF | 216 pages | 25,8 MB
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 region.
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