Studies on Chinese fermented vegetables ""Paozai"" in Sichuan China
2002
Miyao, S. (Tokyo-to. Food Technology Research Center (Japan))
Paozai is traditional fermented vegetables in Sichuan China and those are utilized to seasoning for foods in China. Reports relating to Paozai are rarely found in Japan. Therefore, visiting to Chengduin Sichuan in 2001, the production and utilization of Paozai are investigated. Paozai is fermented vegetables with Paozai-Tan: china pot for Paozai fermentation). The salt concentration of Paozai made in Sichuan distributed from 2.3-13% and lactic bacteria were mainly in Paozai.
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Библиографическая информация
Bulletin of the Tokyo Metropolitan Food Technology Research Center (Japan)
Выпуск
11
ISSN
0919-7214
Нумерация страниц
pp. 26-29
Язык
Японский
Примечание
Summaries (En, Ja)
2 plates; 1 table; 2 fig.
Тип
Summary
2005-05-15
AGRIS AP
Поставщик данных
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