Abstract
This chapter deals with spices, herbs, and dry vegetable seasonings, and covers some oriental flavorings such as soy sauces, fish pastes, and shrimp sauces. It also outlines the …
Cite
CITATION STYLE
APA
Roberts{roJoint Chairman}, T. A., Cordier, J.-L., Gram, L., Tompkin, R. B., Pitt{roJoint Chairman}, J. I., Gorris, L. G. M., & Swanson, K. M. J. (2005). Spices, dry soups, and oriental flavorings. In Micro-Organisms in Foods 6 (pp. 360–391). Springer US. https://doi.org/10.1007/0-387-28801-5_7
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
Already have an account? Sign in
Sign up for free