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Indigenous fermented foods in Indonesia


Indigenous fermented foods in Indonesia



Japanese Journal of Dairy and Food Science 44(3): A-91-A-98



ISSN/ISBN: 0385-0218

Processing of traditional Indonesian fermented foods is reviewed, the products being grouped under mould, yeast and bacterial fermentation.

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(PDF emailed within 1 workday: $29.90)

Accession: 002637740

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