Traditional Food Fermentation as Industrial Resources in ASCA (Association for Science Cooperation in Asia) Countries. Proceedings of a Technical Seminar Held at Medan, Indonesia on February 9-11, 1981

摘要

This Book contains the following reports: Traditional food fermentation as industrial resources; Fermented foods and their industrial prospects in India; The nutritional potential of fermented foods in Indonesia; Fermented soybean foods in Japan; Traditional alcoholic beverage industry in Japan; Traditional fermented food products in Korea; The traditional food fermentation processes in Pakistan; Mold and yeast in traditional food fermentation in Thailand; Application of genetic recombination to metabolically controlled fermentation; Nutritional aspects of fermented foods in Indonesia; Safety aspects of food fermentation; Industrial application of protein food fermentation; Alternatives in the development of modern industries based on traditional processes.