Indigenous fermented foods of Southeast Asia
tarafından
Owens, J. David, editor.
Başlık
:
Indigenous fermented foods of Southeast Asia
Yazar
:
Owens, J. David, editor.
ISBN
:
9780429105913
Fiziksel Tanımlama
:
1 online resource
Seri
:
Fermented foods and beverages series
Fermented foods and beverages series.
İçerik
:
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.
Konu Terimleri
:
Fermented foods -- Asia.
Yazar Ek Girişi
:
Owens, J. David,
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
|---|
| Çevrimiçi Kütüphane | E-Kitap | 541766-1001 | TP371.44 .I53 2015 | | CRC E-Books |