Dietary cultures and antiquity of fermented foods and beverages / Jyoti Prakash Tamang and Delwen Samuel
Diversity of fermented foods /Jyoti Prakash Tamang
Diversity of fermented beverages and alcoholic drinks / Jyoti Prakash Tamang
Functional yeasts and molds in fermented foods and beverages / Kofi E. Aidoo and M.J. Robert Nout
Fermented vegetable products / Carmen Wacher, Gloria Diaz-Ruiz and Jyoti Prakash Tamang
Fermented legumes : soybean and non-soybean products / Toshirou Nagai and Jyoti Prakash Tamang
Fermented soybean pastes miso and shoyu with reference to aroma / Etsuko Sugawara
Fermented cereal products / Jean-Pierre Guyot
Fermented milk products / Baltasar Mayo ... [et al.]
Fermented fish products / Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa
Fermented meat products / Martin Adams
Ethnic African fermented foods / N.A. Olasupo, S.A. Odunfa and O.S. Obayori
Tea, coffee, and cacao / Ulrich Schillinger, Louis Ban-Koffi, and Charles M.A. P. Franz
Probiotic and prebiotic fermented foods / Kasipathy Kailasapathy
Health aspects of fermented foods / Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang
Packaging concepts for enhancing preservation of fermented foods / Kasipathy Kailasapathy.
