Contenuti:
Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu, Danji Fukushima
Industrialization of Japanese Miso Fermentation, Hideo Ebine
Industrialization of Sake Manufacture, Kiyoshi Yoshizawa and Takeaki Ishikawa
Industrialization of Japanese Natto, Kan Kiuchi and Sugio Watanabe
Tapai Processing in Malaysia: A Technology in Transition, Zahara Merican and Yeoh Quee-Lan
Industrialization of Africa's Indigenous Beer Brewing, Steven Haggblade and Wilhelm H. Holzapfel
Industrialization of Mageu Fermentation in South Africa, Wilhem H. Holzapfel and Jeanne Leonie Taljaard
Industrialization of Ogi Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, and I.A. Akinrele
Industrialization of Gari Fermentation, O.O. Onyekwere, O.A. Koleoso, O.D. Teniola, I.A. Akinrele, and G. Heys
Industrialization of Mexican Pulque, Juan F. Ramirez, A. Sanchez-Marroquin, Mario M. Alvarez, and Ruud Valyasevi
Industrialization of Tempe Fermentation, Kapti Rahayu Kuswanto
Tempe Production in Japan, Michio Kozaki
Industrialization of Thai Fish Sauce (Nam Pla), Chakamas Wongkhalaung
Production of Thai Fermented Fish: Plara, Pla-som, Som-fak, Warawut Krusong
Industrialization of Thai Nham: Fermented Pork or Beef, Warawut Krusong
Industrialization of Myanmar Fish Paste and Sauce Fermentation, Myo Thant Tyn
Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects, Dianne R. Glenn and Peter L. Rogers
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