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| 00 Introduction.mp3 |
13.72Мб |
| 01 Fermentation as a Coevolutionary Force.mp3 |
21.37Мб |
| 02 Practical Benefits of Fermentation.mp3 |
28.18Мб |
| 03 Basic Concepts and Equipment.mp3 |
41.55Мб |
| 04 Fermenting Sugars into Alcohol - Meads, Wines, and Ciders.mp3 |
33.29Мб |
| 05 Fermenting Vegetables (and Some Fruits Too).mp3 |
69.26Мб |
| 06 Fermenting Sour Tonic Beverages.mp3 |
43.42Мб |
| 07 Fermenting Milk.mp3 |
38.77Мб |
| 08 Fermenting Grains and Starchy Tubers.mp3 |
48.84Мб |
| 09 Fermenting Beers and Other Grain-based Alcoholic Beverages.mp3 |
40.37Мб |
| 10 Growing Mold Cultures.mp3 |
37.89Мб |
| 11 Fermenting Beans, Seeds, and Nuts.mp3 |
37.63Мб |
| 12 Fermenting Meat, Fish, and Eggs.mp3 |
41.85Мб |
| 13 Considerations for Commercial Enterprises.mp3 |
22.25Мб |
| 14 Non-Food Applications of Fermentation.mp3 |
36.19Мб |
| 15 Epilogue - A Cultural Revivalist Manifesto.mp3 |
3.10Мб |
| cover.jpg |
1.64Мб |