Tamang, Jyoti Prakash, <br/><br/>
Himalayan fermented foods :  microbiology, nutrition, and ethnic values / 
Jyoti Prakash Tamang. 
 - xix, 295 pages :  illustrations ;  25 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>The Himalayas and food culture -- Fermented vegetables -- Fermented legumes -- Fermented milks -- Fermented cereals -- Ethnic fish products -- Ethnic meat products -- Ethnic starters and alcoholic beverages -- Antiquity and ethnic values -- Prospects of the Himalayan fermented foods. 
<br/><br/><label>ISBN: </label>142009324X 9781420093247 
<br/><br/><label>LCCN: </label>2009011498 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods--Himalaya Mountains Region<br/>Fermentation.<br/>Food Microbiology
<br/><br/><label>Subjects--Geographic Terms: </label><br/>Asia.
<br/><br/><label>LC Class. No.: </label>TP371.44  / .T36 2010 
<br/><br/><label>Dewey Class. No.: </label>641.095496