| Record ID | marc_loc_updates/v37.i50.records.utf8:9884458:1272 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i50.records.utf8:9884458:1272?format=raw |
LEADER: 01272cam a22003014a 4500
001 2009011498
003 DLC
005 20091208202938.0
008 090317s2010 flua b 001 0 eng
010 $a 2009011498
016 7 $a101499338$2DNLM
020 $a9781420093247 (hardcover : alk. paper)
020 $a142009324X (hardcover : alk. paper)
035 $a(OCoLC)ocn317249447
040 $aDNLM/DLC$cDLC$dNLM$dC#P$dBWX$dCDX$dAGL$dDLC
042 $apcc
043 $aah-----
050 00 $aTP371.44$b.T36 2010
082 00 $a641.095496$222
100 1 $aTamang, Jyoti Prakash.
245 10 $aHimalayan fermented foods :$bmicrobiology, nutrition, and ethnic values /$cJyoti Prakash Tamang.
260 $aBoca Raton :$bCRC Press,$cc2010.
300 $axix, 295 p. :$bill. ;$c25 cm.
504 $aIncludes bibliographical references and index.
505 0 $aThe 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.
650 0 $aFermented foods$zHimalaya Mountains Region.
650 12 $aFood Microbiology$zAsia.
650 22 $aFermentation$zAsia.