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|a Industrialization of indigenous fermented foods
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|c edited by Keith H. Steinkraus.
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|a 2nd ed., rev. and expanded.
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|a 1 online resource (xix, 796 pages) :
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|a Food science and technology ;
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
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|a Chapter 1 Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu -- chapter 2 Industrialization of Japanese Miso Fermentation -- chapter 3 Industrialization of Sake Manufacture -- chapter 4 Industrialization of Japanese Natto -- chapter 5 Tapai Processing in Malaysia: A Technology in Transition -- chapter 6 Industrialization of Africa's Indigenous Beer Brewing -- chapter 7 Industrialization of Mageu Fermentation in South Africa -- chapter 8 Industrialization of Ogi Fermentation -- chapter 9 Industrialization of Gari Fermentation -- chapter 10 Industrialization of Mexican Pulque -- chapter 11 Industrialization of Tempe Fermentation -- chapter 12 Tempe Production in Japan -- chapter 13 Industrialization of Thai Fish Sauce (Nam Pla) -- chapter 14 Production of Thai Fermented Fish: Plara, Pla-som, Som-fak -- chapter 15 Industrialization of Thai Nham: Fermented Pork or Beef -- chapter 16 Industrialization of Myanmar Fish Paste and Sauce Fermentation -- chapter 17 Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects.
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|a Steinkraus, Keith H.,
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|t Industrialization of indigenous fermented foods.
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|d New York : M. Dekker, ©2004
|z 0824747844
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