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close this bookApplications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)
close this folderV. Animal derivatives
View the document17 Using Mixed Starter Cultures for Thai Nham
View the document18 Starter Cultures in Traditional Fermented Meats
View the document19 Fermented Fish Products in the Philippines
View the document20 Fish-Meat Sausage
View the document21 An Accelerated Process for Fish Sauce (Patis) Production