13. Indigenous Fermented Foods
- Prof. Dr. H.-J. Rehm2,
- Dr. G. Reed3
Published Online: 4 MAR 2008
DOI: 10.1002/9783527620920.ch13
Copyright © 1995 VCH Verlagsgesellshaft mbH
Book Title
Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition
Additional Information
How to Cite
Beuchat, L. R. (2008) Indigenous Fermented Foods, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch13
Editor Information
- 2
Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster
- 3
2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA
Publication History
- Published Online: 4 MAR 2008
- Published Print: 10 AUG 1995
ISBN Information
Print ISBN: 9783527283194
Online ISBN: 9783527620920
- Summary
- Chapter
- References
Keywords:
- indigenous;
- microorganisms;
- soybean;
- deleterious;
- carboxypeptidases
Summary
This chapter contains sections titled:
Introduction
Fermented Foods of the Orient
Fermented Foods of India
Fermented Foods of Africa
Other Fermented Products
Nutritional and Public Health Aspects
References