We have three new essays on history of yoghurt in the open access book “The Book of Fermentology,” newly published by North Carolina State University Libraries and edited by Rob Dunn and colleagues.
Dunn, R., Vandegrift, M., Dufresne, K., Ciccone, K., Nichols, L., & Jewell, M. (Eds.). (2021). Fermentology. Raleigh, NC: NC State University Libraries. https://doi.org/10.52750/679579
Hendy, J., Rest, M., and Warinner, C. (2022). “The Ancient History of Yoghurt.” In The Book of Fermentology (1st ed.). NC State University Libraries. https://doi.org/https://doi.org/10.52750/679579
Hendy, J., Rest, M., and Warinner, C. (2022). “The Ancient History of Yoghurt.” In The Book of Fermentology (1st ed.). NC State University Libraries. https://doi.org/https://doi.org/10.52750/679579
Hendy, J., Rest, M., and Warinner, C. (2022). “The Modern History of Yoghurt.” In The Book of Fermentology (1st ed.). NC State University Libraries. https://doi.org/https://doi.org/10.52750/679579