Traditional food fermentations as industrial resources-Reference-Cited by-同舟云学术

Traditional food fermentations as industrial resources

Published:1983 Issue:1 Volume:3 Page:3-12
ISSN:0138-4988
Container-title:Acta Biotechnologica
language:de
Short-container-title:Acta Biotechnol.

Author:

Steinkraus K. H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference31 articles.

1. : New and quick process of manufacturing patis and bagoong. Philippine Patent No. 4113 (1969).

2. Indonesian Tapé Ketan Fermentation

3. : Identification of the bacterium producing vitamin B-12 activity in Indonesian tempch. Symposium on Indigenous Fermented Foods (SIFF) Bangkok. Thailand, Nev. 21-27, 1977.

4. : Japanese Miso. Symposium on Indigenous Fermented Foods (SIFF). Bangkok, Thailand, Nov. 21-27, 1977.

5. : Tempe benguk; tempe gembus; tempe kecipir. Symposium on Indigenous Fermented Foods (SIFF), Bangkok, Thailand, Nov. 21-27, 1977.

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