Khalil Gibran

Narendra Choudhry

Daya Publishing House

Freshwater Prawn Fishing

Engineering & Transportation

New, Michael B & Somsuk Singholka

Engineering

Orchards of India: Commercialization and Conservation

Sharma, Jauti

Fish and Fisheries

B N Yadav

Flora of Medak District, Andhra Pradesh, India

T. Pullaiah

A manual of aquatic fungi: Chytridiomycetes & oomycetes

Science & Math

Khulbe, R D

Mathematics

Biology Haterchty and Culture Technology of Tiger Prawns and Giant Freshwater Prawns

Chakraborty, Chiranjib & A K Sadhu

Water and Wastewater Analysis

Kaul, S N & Ashutosh Gautam

Textbook of Appiled Aquatic Biology

Hosetti, B B & Arvind Kumar

<p>Contents: 1. The benefits of fermenting fruits and vegetables. 2. Basic principles of fermentation. 3. Yeast fermentations. 4. Products of yeast fermentation. 5. Bacterial fermentations. 6. Typical products of bacterial fermentations. 7. Products of mixed fermentations. 8. The way ahead. Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines, vineagar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small scale fruit and vegetables fermentation.</p>

Fermented Fruits and Vegetables

Mike & Ali Sue Azam Battcock

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Books by Daya Publishing House