Sufu and lao-chao
1970
Wang, H.L. | Hesseltine, C.W.
Pure culture fermentation methods were developed for 2 centuries-old Oriental fermented foods, one a soybean product (sufu) and the other a rice product (lao-chao). Both possess the kind of texture, appearance, and mild flavour to which the people of many areas of the world are accustomed. The changes during fermentation processes are described.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library