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Handbook of indigenous fermented foods
Published 1995Table of Contents: “…Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes; indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods; indigenous fermented foods involving an alkaline fermentation; indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods; indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso; Southeast Asian fish sauces and pastes, and related fermented foods; mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes…”
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Atlas and synopsis of contact and occupational dermatology
Published 2009Table of Contents: “…Classification of contact dermatitis -- Irritant contact dermatitis -- Allergic contact dermatitis -- Investigations of allergic contact dermatitis -- Regional contact dermatitis -- Non-eczematous contact dermatitis -- Contact dermatitis from topical medicaments -- Contact dermatitis from footwear -- Contact dermatitis from cosmetics -- Contact dermatitis from ornaments -- Contact dermatitis from daily-usage objects -- Occupational contact dermatitis -- Chemical leukoderma -- Photocontact dermatitis -- Contact dermatitis: differential diagnosis -- Complications of contact dermatitis -- Management of contact dermatitis…”
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The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Pro
Published 2010Subjects: “…Fermented milk…”
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