راهنمای غذاهای تخمیری بومی، تجدید نظر و گسترش یافته ۲۰۱۸
Handbook of Indigenous Fermented Foods, Revised and Expanded 2018

1. Cover Page

2. Halftitle Page

3. Title Page

4. Copyright Page

5. Dedication

6. Contents

7. Foreword

8. Preface to the Second Edition

9. Preface to the First Edition

10. Introduction to Indigenous Fermented Foods

1 Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes

2 Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods

3 Indigenous Fermented Foods Involving an Alkaline Fermentation

4 Indigenous Fermented Foods in Which Ethanol Is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods

5 Indigenous Amino Acid/Peptide Sauces and Pastes with Meatlike Flavors: Chinese Soy Sauce, Japanese Shoyu, Japanese Miso, Southeast Asian Fish Sauces and Pastes, and Related Fermented Foods

6 Mushrooms: Producing Single-Cell (Microbial) Protein on Lignocellulosic or Other Food and Agricultural Wastes

7 General Papers Related to Indigenous Fermented Foods

18. Index