Abstract
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
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CITATION STYLE
APA
Tamang, J. P. (2009). Himalayan Fermented Foods. Himalayan Fermented Foods. CRC Press. https://doi.org/10.1201/9781420093254
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