Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal-Reference-Cited by-同舟云学术

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Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal

Published:2004-01 Issue:1 Volume:15 Page:45-49
ISSN:0970-9274
Container-title:Journal of Human Ecology
language:en
Short-container-title:Journal of Human Ecology

Author:

Roy B.¹,Kala C. Prakash¹,Farooquee Nehal A.¹,Majila B.S.¹

Affiliation:

1. G.B. Pant Institute of Himalayan Environment and Development , Kosi-Katarmal, Almora 263 643, Uttaranchal, India

Publisher

Kamla Raj Enterprises

Subject

General Medicine

Link

https://www.tandfonline.com/doi/pdf/10.1080/09709274.2004.11905665

Reference7 articles.

1. Bajpai, S.C. Lahul-Spiti: A Forbidden Land in the Himalayas. Indus Publishing Company, New Delhi (1987).

2. Frank, G.W. Kombucha-Healthy Beverage and Natural Remedy from the Far East. W. Ennsthaler, Steyr, Australia (1995).

3. Hoon, V. Living on the Move: Bhotiyas of Kumaun Himalaya. Sage Publications, New Delhi (1996).

4. Linskens, H.F. and Jackson, J.F. Analysis of Nonalcoholic Beverages. Springer-Verlag, Berlin (1988).

5. Pant, S.D. The Social Economy of the Himalaya. George Allen and Unwin, London (1935).

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