غذاهای تخمیری بومی جنوب آسیا ۲۰۱۶
Indigenous Fermented Foods of South Asia 2016

1. Front Cover

2. Contents

3. Series Preface

4. Preface

5. About the Book

6. Editor

7. Contributors

8. Chapter 1 – Indigenous Fermented: An Overview

9. Chapter 2 – Diversity of Indigenous Fermented Foods and Beverages of South Asia

10. Chapter 3 – Microbiology and Biochemistry of Indigenous Fermented Foods

11. Chapter 4 – Traditional Fermented Foods: Composition and Nutritive Value

12. Chapter 5 – Quality and Safety of Indigenous Fermented Foods

13. Chapter 6 – Health-Related Issues and Indigenous Fermented Products

14. Chapter 7 – Cereal-Based Non-Alcoholic Indigenous Fermented Foods

15. Chapter 8 – Indigenous Fermented Foods Involving Acid Fermentation

16. Chapter 9 – Indigenous Alcoholic Beverages of South Asia

17. Chapter 10 – Acetic Acid Fermented Food Products

18. Chapter 11 – Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products

19. Chapter 12 – Technology of Mushroom Production and Its Postharvest Technology

20. Chapter 13 – Biotechnology and Traditional Fermented Foods

21. Chapter 14 – Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods

22. Back Cover