Himalayan Fermented Foods —— Microbiology, Nutrition, and Ethnic Values

----- 喜马拉雅发酵食品：微生物学、营养和民族价值观

ISBN: 9781420093247 出版年：2009 页码：306 Tamang, Jyoti Prakash CRC Press

The Himalayas and Food Culture The Himalayas Agriculture in the Himalayas Ethnic people Food culture Fusion of Western and Eastern food cultures What are ethnic fermented foods? Fermented Vegetables Important fermented vegetables Microbiology Nutritive value Fermented Legumes Important fermented soybean foods Fermented black gram food Microbiology Nutritive value Fermented Milks Important fermented milk products Microbiology Nutritive valueF ermented Cereals Important fermented cereals Microbiology Nutritive value Ethnic Fish Products Important ethnic fish products Microbiology Nutritive value Ethnic Meat Products Important ethnic meat products Microbiology Nutritive value Ethnic Starters and Alcoholic Beverages Traditional starter culture Alcoholic food beverages Distilled liquor or alcoholic drink Microbiology Nutritive value Antiquity and Ethnic Values Antiquity Ethnic values of the Himalayan fermented foods Prospects of the Himalayan Fermented Foods Medicinal aspects Total substrate utilization Commercialization through ethnic food tourism Microbial genetic resources Bibliography Index