| Applications of biotechnology to traditional fermented foods |
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This report has been prepared by an ad hoc advisory panel of the Advisory Committee on Technology Innovation, Board on Science and Technology for International Development, Office of International Affairs, National Research Council. Staff support was funded by the Office of the Science Advisor, Agency for International Development, under Grant No. DAN-5538-G-00-1023-00, Amendments 27 and 29.
Library of Congress Catalog Card Number: 91-68331 ISBN 0-309-04685-8 S526 Printed in the United States of America
COVER DESIGN by DAVID BENNETT
Panel on the Applications of lliotechnology to Traditional Fermented
ELMER L. GADEN, JR. (Chairman), Department of Chemical Engineering, University of Virginia, Charlottesville, Virginia
MPOKO BOKANGA, International Institute of Tropical Agriculture, Ibadan, Nigeria.
SUSAN HARLANDER, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota
CLIFFORD W. HESSELTINE, Northern Regional Research Center, U.S. Department of Agriculture, Peoria, Illinois
KEITH H. STEINKRAUS, Institute of Food Science, Cornell University, Ithaca, New York
K. E. AIDOO, University of Strathclyde, Glasgow, United Kingdom
SAMUEL ANGEL, Agricultural Research Organization, Bet Dagan, Israel
MOGESSIE ASHENAFI, Awassa College of Agriculture, Awassa, Ethiopia
E. V. CARPIO, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines
HAMID A. DIRAR, Faculty of Agriculture, University of Khartoum, Sudan
SARA FERESU, University of Zimbabwe, Harare, Zimbabwe
ABED HAMAMA, Institut Agronomique et Veterinaire, Hassan II, Rabat-Instituts, Morocco
DAVID B. HARPER, Queen's University of Belfast, Belfast, Northern Ireland, United Kingdom
HIROSHI MOTAI, Research Division, Kikkoman Corporation, Chiba, Japan
FELIXTRINA E. JONSYN, Njala University College, Freetown, Sierra Leone
J. MAUD KORDYLAS, Arkloyd's Food Laboratory, Douala, Cameroon
M. KROCER, The Pennsylvania State University, University Park, Pennsylvania
J. A. KURMAN, Agricultural Institute, Grangeneuve, Switzerland
L. B. MABESA, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines
REYNALDO MABESA, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines
NGUYEN HOAI HUONG, Institute for Experimental Biology, Ho Chi Minh City, Vietnam
NGUYEN NGOC THAO, Institute for Experimental Biology, Ho Chi Minh City, Vietnam
M. J. R. NOUT, Food Science Department, Agricultural University, Wageningen, The Netherlands
NDUKA OKAFOR, University of Nigeria, Nsukka, Nigeria
MINERVA SD. OLYMPIA, Institute of Fish Processing Technology, College of Fisheries, University of the Philippines in Visayas, Iloilo, Philippines
O. B. OYEWOLE, University of Agriculture, Abeokuta, Nigeria
OCTAVIO PAREDES-LOPEZ, ClEA-Instituto Politecnico Nacional, Irapuato, Gto., Mexico
J. L. RASIC, Food Research Institute, Novi Sad, Yugoslavia
S. SALMINEN, Dairies Cooperative Association, Helsinki, Finland
TAKASHI HAMADA, Research Division, Kikkoman Corporation, Chiba, Japan
PAIROTE WIRTYACHAREE, Chiang Mai University, Chiang Mai, Thailand
MARCY J. WOODBURN, Oregon State University, Corvallis, Oregon
YAICHI FUKUSHIMA, Research Division, Kikkoman Corporation, Chiba, Japan
LESLIE FOOK-MIN YONG, Aroma Biotech Pte. Ltd., Singapore
National Research Council Staff
GRIFFIN SHAY, Senior Program Officer and Staff Study Director
F. R. RUSKIN, Editor
CONSTANCE REGES, Administrative Secretary
MICHAEL McD. DOW, Acting Director, Board OIZ Science and Technology for International Development