More Books:

History of Tempeh and Tempeh Products (1815-2011)
Language: en
Pages: 990
Authors: William Shurtleff, Akiko Aoyagi
Categories: Tempeh
Type: BOOK - Published: 2011-10 - Publisher: Soyinfo Center

Books about History of Tempeh and Tempeh Products (1815-2011)
History of Tempeh and Tempeh Products (1815-2020)
Language: en
Pages: 1416
Authors: William Shurtleff; Akiko Aoyagi
Categories: Tempeh
Type: BOOK - Published: 2020-03-22 - Publisher: Soyinfo Center

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
Ethnic Fermented Foods and Alcoholic Beverages of Asia
Language: en
Pages: 409
Authors: Jyoti Prakash Tamang
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-05 - Publisher: Springer

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages
Environmental, Health, and Business Opportunities in the New Meat Alternatives Market
Language: en
Pages: 395
Authors: Bogueva, Diana, Marinova, Dora, Raphaely, Talia, Schmidinger, Kurt
Categories: Business & Economics
Type: BOOK - Published: 2018-12-28 - Publisher: IGI Global

There are various innovations and new technologies being produced in the energy, transportation, and building industries to combat climate change and improve environmental performance, but another way to combat this is examining the world’s food resources. Currently, there are global challenges associated with livestock and meat consumption, giving way to
The End of Animal Farming
Language: en
Pages: 240
Authors: Jacy Reese
Categories: Nature
Type: BOOK - Published: 2018-11-06 - Publisher: Beacon Press

A bold yet realistic vision of how technology and social change are creating a food system in which we no longer use animals to produce meat, dairy, or eggs. Michael Pollan’s The Omnivore’s Dilemma and Jonathan Safran Foer’s Eating Animals brought widespread attention to the disturbing realities of factory farming.

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