Traditional fermented foods
- 1 July 1967
- journal article
- research article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 9 (3) , 275-288
- https://doi.org/10.1002/bit.260090302
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Microbiology and Chemistry of Fermented FishJournal of Food Science, 1966
- A Millennium of Fungi, Food, and FermentationMycologia, 1965
- Aroma and Flavor of Japanese Soy SaucePublished by Elsevier ,1961