Fermented Foods and Beverages Of the World

Jyoti P. Tamang; Kasipathy Kailasapathy

doi:10.1201/EBK1420094954

Fermented Foods and Beverages Of the World

Jyoti P. Tamang, Kasipathy Kailasapathy

Western Sydney University

Research output: Book/Research Report › Authored Book

135 Citations (Scopus)

Abstract

Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a.

Original language	English
Place of Publication	U.S.A.
Publisher	CRC Press
Number of pages	449
ISBN (Electronic)	9781420094961
ISBN (Print)	9781420094954
DOIs	https://doi.org/10.1201/EBK1420094954
Publication status	Published - 1 Jan 2010

Bibliographical note

Publisher Copyright:
© 2010 by Taylor and Francis Group, LLC.

Keywords

fermentated foods
fermentation

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10.1201/EBK1420094954

Cite this

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AB - Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a.

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M3 - Authored Book

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BT - Fermented Foods and Beverages Of the World

PB - CRC Press

CY - U.S.A.

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Fermented Foods and Beverages Of the World

Abstract

Bibliographical note

Keywords

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