2nd Edition
Industrialization of Indigenous Fermented Foods, Revised and Expanded
Edited By Keith Steinkraus
Copyright 2004
600 Pages
by
CRC Press
Also available as eBook on:
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing
Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu. Industrialization of Japanese Miso Fermentation. Industrialization of Sake Manufacture. Industrialization of Japanese Natto. Tapai Processing in Malaysia: A Technology in Transition. Industrialization of Africa's Indigenous Beer Brewing. Industrialization of Mageu Fermentation in South Africa. Industrialization of Ogi Fermentation. Industrialization of Gari Fermentation. Industrialization of Mexican Pulque. Industrialization of Tempe Fermentation. Tempe Production in Japan. Industrialization of Thai Fish Sauce (Nam Pla). Production of Thai Fermented Fish: Plara, Pla-som, Som-fak. Industrialization of Thai Nham: Fermented Pork or Beef. Industrialization of Myanmar Fish Paste and Sauce Fermentation. Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects.
Biography
Keith Steinkraus
