Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes

International Journal of Gastronomy and Food Science

Volumn 1, Issue 1, 2012, Pages 64-69

  Felder, Daniel ^a   Burns, Daniel ^a   Chang, David ^a  

^a Momofuku   (United States)

Author keywords

Fermentation; Katsuobushi; Koji; Microbiology; Miso; Terroir

Indexed keywords

EID: 85006950987     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2011.11.003     Document Type: Article

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