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Himalayan Fermented Foods
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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
- Undertittel
- Microbiology, Nutrition, and Ethnic Values
- Forfatter
- Jyoti Prakash Tamang
- ISBN
- 9781420093254
- Språk
- Engelsk
- Utgivelsesdato
- 17.8.2009
- Forlag
- CRC PRESS
- Tilgjengelige elektroniske format
- PDF - Adobe DRM
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- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
