Handbook of indigenous fermented foods
Covers information on indigenous fermented foods of the world, classifying fermentation according to type. This book provides data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more
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| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Marcel Dekker, Inc.
1995
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| Edition: | Secon edition |
| Series: | Microbiology series
volume 9 |
| Subjects: | |
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| Call Number : | TP 371.44 .H363 1995 |
MARC
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| 003 | MY-KLNDU | ||
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| 008 | 221104 19951996nyua b 001 0 eng d | ||
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| 040 | |a UPNM |b eng |c UPNM |e rda | ||
| 090 | |a TP 371.44 |b .H363 1995 | ||
| 245 | 0 | 0 | |a Handbook of indigenous fermented foods |c editor-in-chief, Keith H. Steinkraus |
| 250 | |a Secon edition | ||
| 264 | 1 | |a New York, NY |b Marcel Dekker, Inc. |c 1995 | |
| 264 | 4 | |c © 1996 | |
| 300 | |a ix, 671 pages |b illustrations |c 26 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 490 | 1 | |a Microbiology series |v volume 9 | |
| 500 | |a Based upon papers submitted to the Symposium Workshop on Indigenous Fermented Foods, held in Bangkok, Thailand, Nov. 21-27, 1977 | ||
| 504 | |a Includes bibliographies and index | ||
| 505 | 0 | |a Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes; indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods; indigenous fermented foods involving an alkaline fermentation; indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods; indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso; Southeast Asian fish sauces and pastes, and related fermented foods; mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes | |
| 520 | |a Covers information on indigenous fermented foods of the world, classifying fermentation according to type. This book provides data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more | ||
| 592 | |a 61154/009 |b 27/5/2019 |c RM 861.51 |h Amwood | ||
| 650 | 0 | |a Fermented foods |x Handbooks, manuals, etc | |
| 700 | 1 | |a Steinkraus, Keith H. |d 1918- |e editor | |
| 830 | 0 | |a Microbiology series |v volume 9 | |
| 999 | |a vtls000064149 |c 52511 |d 52511 | ||