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.
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书目信息
卷
18
期
4
页码
572
- 575
ISSN
0021-8561
出版者
Springer-Verlag
其它主题
Appearance (quality); Lao-chao; Food composition and quality - field crop products; Microbiology of food processing - field crop products
语言
英语
类型
Journal Article; Text
2024-02-28
MODS