Handbook of indigenous fermented foods / editor-in-chief, Keith H. Steinkraus, associate editors, Roger E. Cullen, Carl S. Pederson, and Lois F. Nellis, assistant editor, Ben K. Gavitt.

• Material Type: 図書
• ISBN: 0824718488
• Title: Handbook of indigenous fermented foods / editor-in-chief, Keith H. Steinkraus, associate editors, Roger E. Cullen, Carl S. Pederson, and Lois F. Nellis, assistant editor, Ben K. Gavitt.
• Series Title: Microbiology series ; v. 9
• Author Heading: Steinkraus, Keith H., 1918-; Symposium Workshop on Indigenous Fermented Foods (1977 : Bangkok, Thailand)
• Publication, Distribution, etc.: New York : M. Dekker
• Publication Date: c1983.
• Publication Date (W3CDTF): 1983
• Extent: ix, 671 p. : ill. ; 26 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Subject Heading: 食品化学. Syokuhinkagaku.; 醗酵. Hakko.; Food, Fermented -- Handbooks, manuals, etc.
• LCC: TP371.44
• DDC: 664
• NDLC: PC25
• Note (General): Based upon papers submitted to the Symposium Workshop on Indigenous Fermented Foods, held in Bangkok, Thailand, Nov. 21-27, 1977.
• Note (Bibliography): Includes bibliographies and index.
• Holding library: 国立国会図書館
• Call No.: PC25-A5
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 000003106033; http://id.ndl.go.jp/bib/000003106033
• LC Control Number: 83001941; https://lccn.loc.gov/83001941
• Bibliographic Record Category (NDL): 211

Table of Contents

CONTENTS

Foreword E. J. Da Silva/ v

Preface/ vii

Section I: INDONESIAN TEMPE AND RELATED FERMENTATIONS: Protein-rich vegetarian meat substitutes/ 1

Section II: INDIGENOUS FERMENTED FOODS INVOLVING AN ACID FERMENTATION: Preserving and enhancing organoleptic and nutritional qualities of fresh foods/ 95