-
1
-
-
0003552854
-
-
Report of an ad-hoc panel of the advisory committee on technology innovation, Board On Science and Technology for International Development, National Academy of Sciences, Washington, DC
-
BOSTID (1975) Underexploited tropical plants with promising economic value. Report of an ad-hoc panel of the advisory committee on technology innovation, Board On Science and Technology for International Development, National Academy of Sciences, Washington, DC
-
(1975)
Underexploited Tropical Plants with Promising Economic Value
-
-
-
3
-
-
0040466074
-
-
Food and Agriculture Organization, Rome
-
FAO (1985) Production Year Book. Food and Agriculture Organization, Rome.
-
(1985)
Production Year Book.
-
-
-
4
-
-
0003856452
-
-
Food and Agriculture Organization, Rome
-
FAO (1987) Fifth World Food Survey. Food and Agriculture Organization, Rome
-
(1987)
Fifth World Food Survey.
-
-
-
5
-
-
0003927012
-
-
Food and Agriculture Organization, Rome
-
FAO (1988) World Agriculture: Toward 2000. Food and Agriculture Organization, Rome
-
(1988)
World Agriculture: Toward 2000
-
-
-
9
-
-
0010875827
-
Contributions of the Western world to knowledge of indigenous fermented foods of the Orient
-
ed. K. Steinkraus, Marcel Dekker, New York
-
Hesseltine, C. and Wang, H. (1983) Contributions of the Western world to knowledge of indigenous fermented foods of the Orient. In Handbook of Indigenous Fermented Foods, ed. K. Steinkraus, pp. 607-623. Marcel Dekker, New York
-
(1983)
Handbook of Indigenous Fermented Foods
, pp. 607-623
-
-
Hesseltine, C.1
Wang, H.2
-
13
-
-
0002726906
-
Upgrading traditional biotechnological processes
-
In BOSTID National Academy Press, Washington, DC
-
Nout, M. J. R. (1992) Upgrading traditional biotechnological processes. In BOSTID Applications of Biotechnology to Traditional Fermented Foods, pp. 11-20. National Academy Press, Washington, DC
-
(1992)
Applications of Biotechnology to Traditional Fermented Foods
, pp. 11-20
-
-
Nout, M.J.R.1
-
14
-
-
0010865939
-
-
Organization for Economic Co-operation and Development, Paris
-
OECD (1992) Biotechnology, Agriculture and Food. Organization for Economic Co-operation and Development, Paris
-
(1992)
Biotechnology, Agriculture and Food
-
-
-
17
-
-
0028351553
-
Changes in the microflora and biochemical composition during the baceman stage of traditional Indonesian kecap (soy sauce) production
-
Röling, W., Timotius, K., Stouthamer, A. and van Verseveld, H. (1994a) Changes in the microflora and biochemical composition during the baceman stage of traditional Indonesian kecap (soy sauce) production. Journal of Fermentation and Bioengineering 77(1), 62-70
-
(1994)
Journal of Fermentation and Bioengineering
, vol.77
, Issue.1
, pp. 62-70
-
-
Röling, W.1
Timotius, K.2
Stouthamer, A.3
Van Verseveld, H.4
-
18
-
-
0028225105
-
Influence of prebrining treatments on microbial and biochemical changes during the baceman stage in Indonesian kecap (soy sauce) production
-
Röling, W., Schuurmans, H., Timotius, K., Stouthamer, A. and van Verseveld, H. (1994b) Influence of prebrining treatments on microbial and biochemical changes during the baceman stage in Indonesian kecap (soy sauce) production. Journal of Fermentation and Bioengineering 77(4), 400-406
-
(1994)
Journal of Fermentation and Bioengineering
, vol.77
, Issue.4
, pp. 400-406
-
-
Röling, W.1
Schuurmans, H.2
Timotius, K.3
Stouthamer, A.4
Van Verseveld, H.5
-
19
-
-
85040889361
-
-
United Nations Educational, Scientific and Cultural Organization, Paris
-
Sasson, A. (1990) Feeding Tomorrow's World. United Nations Educational, Scientific and Cultural Organization, Paris
-
(1990)
Feeding Tomorrow's World
-
-
Sasson, A.1
-
21
-
-
0010799996
-
New uses for traditional food fermentations
-
ed. K. Steinkraus, Marcel Dekker, New York
-
Stanton, W. (1983) New uses for traditional food fermentations. In Handbook of Indigenous Fermented Foods, ed. K. Steinkraus, pp. 633-636. Marcel Dekker, New York
-
(1983)
Handbook of Indigenous Fermented Foods
, pp. 633-636
-
-
Stanton, W.1
-
24
-
-
0010866199
-
Soy sauce and miso
-
ed. A. Rose, Academic Press, London
-
Wood, B. (1982) Soy sauce and miso. In Fermented Foods, ed. A. Rose, pp. 39-86. Academic Press, London
-
(1982)
Fermented Foods
, pp. 39-86
-
-
Wood, B.1
|