SiZjo was prepared by thoroughly cooking powdered horsebean (Viciu fubu) in safflower (Cur&zmus tinctorius) extract into a semi-solid shury and then adding to it untreated black mustard (Brussicu nigru) powder after cooling to 50T. The black mustard powder was the source of starter microorganisms, w
โฆ LIBER โฆ
Microbiology of mesu, a traditional fermented bamboo shoot product
โ Scribed by Jyoti P. Tamang; Prabir K. Sarkar
- Book ID
- 113274987
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 555 KB
- Volume
- 29
- Category
- Article
- ISSN
- 0168-1605
No coin nor oath required. For personal study only.
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