Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some...

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Detalles Bibliográficos
Autores principales: Muhialdin, Belal J., Filimonau, Viachaslau, Qasem, Jamal M., Ibrahim, Salam A., Algboory, Hussein L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9116715/
http://dx.doi.org/10.1186/s42779-022-00133-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9116715/
http://dx.doi.org/10.1186/s42779-022-00133-8

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