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Indigenous Fermented Foods of...
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Indigenous Fermented Foods of Southeast Asia / edited by J. David Owens.
Annotation
Saved in:
Bibliographic Details
Other Authors:
Owens, J. David
(Editor)
Format:
eBook
Language:
English
Published:
Boca Raton, FL :
CRC Press LLC,
[2015]
Series:
Fermented foods and beverages series.
Subjects:
Fermented foods
>
Southeast Asia.
Fermentation
>
Southeast Asia
>
Safety measures.
TECHNOLOGY & ENGINEERING
>
Food Science.
Fermented foods
Southeast Asia
Online Access:
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Table of Contents:
Chapter 1. Tempe and related products / J. David Owens, Mary Astuti and Kapti Rahayu Kuswanto
chapter 2. Starter cultures / Lilis Nuraida and Warawut Krusong
chapter 3. Sweet, sour, alcoholic solid substrate fungal fermentations / Lilis Nuraida and J. David Owens
chapter 4. Alcoholic beverages / Ngo Thi Phuong Dung, Warawut Krusong and Kapti Rahayu Kuswanto
chapter 5. Lactic vegetable and fruit fermentations / Lilis Nuraida, J. David Owens, Junaidah Abu Bakar and Kapti Rahayu Kuswanto
chapter 6. Lactic fermented rice noodles / Renu Pinthong and J. David Owens
chapter 7. Lactic fermentations of fish and fishery products / Leonarda S. Mendoza
chapter 8. Lactic meat fermentation / Wonnop Visessanguan, Vethachai Plengvidhya, Nipa Chokesajjawatee and Junaidah Abu Bakar
chapter 9. Soya sauce / Sardjono Atmoko
chapter 10. Bacillus fermentations / J. David Owens and Kapti Rahayu Kuswanto.
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