Fermentations and Food ScienceCambridge University Press, 2000 - 741 sider |
Innhold
VII | 14 |
VIII | 17 |
X | 28 |
XI | 32 |
XII | 43 |
XIII | 55 |
XIV | 61 |
XV | 66 |
LXIII | 358 |
LXIV | 374 |
LXV | 379 |
LXVI | 380 |
LXVII | 392 |
LXVIII | 398 |
LXIX | 402 |
LXX | 415 |
XVI | 67 |
XVII | 91 |
XVIII | 96 |
XIX | 116 |
XXI | 121 |
XXII | 123 |
XXIII | 124 |
XXIV | 126 |
XXV | 129 |
XXVI | 132 |
XXVII | 134 |
XXVIII | 140 |
XXIX | 146 |
XXX | 149 |
XXXI | 150 |
XXXII | 168 |
XXXIII | 181 |
XXXIV | 192 |
XXXV | 203 |
XXXVI | 204 |
XXXVII | 208 |
XXXVIII | 221 |
XXXIX | 226 |
XL | 232 |
XLI | 239 |
XLII | 240 |
XLIII | 246 |
XLIV | 248 |
XLV | 257 |
XLVI | 259 |
XLVII | 263 |
XLVIII | 272 |
XLIX | 278 |
L | 283 |
LI | 292 |
LII | 299 |
LIII | 302 |
LIV | 317 |
LV | 319 |
LVI | 325 |
LVII | 328 |
LVIII | 331 |
LIX | 333 |
LX | 335 |
LXI | 336 |
LXII | 346 |
LXXI | 416 |
LXXII | 419 |
LXXIII | 424 |
LXXIV | 429 |
LXXV | 436 |
LXXVII | 457 |
LXXVIII | 461 |
LXXIX | 462 |
LXXX | 466 |
LXXXI | 475 |
LXXXII | 478 |
LXXXIII | 480 |
LXXXIV | 491 |
LXXXV | 493 |
LXXXVI | 497 |
LXXXVII | 503 |
LXXXVIII | 507 |
LXXXIX | 519 |
XCI | 523 |
XCII | 528 |
XCIII | 535 |
XCV | 541 |
XCVI | 550 |
XCVII | 554 |
XCVIII | 555 |
XCIX | 562 |
C | 571 |
CI | 573 |
CII | 578 |
CIII | 586 |
CIV | 588 |
CV | 592 |
CVII | 595 |
CVIII | 597 |
CIX | 601 |
CX | 603 |
CXI | 605 |
CXII | 609 |
CXIII | 610 |
CXIV | 611 |
CXV | 629 |
CXVI | 657 |
675 | |
CXVIII | 734 |
CXIX | 735 |
Vanlige uttrykk og setninger
ancient China bamboo beans beriberi boiling cakes century Chêng Chha Chhên Chhi Min Yao Chhiu Chhu Chia chiang chiao Chien Chih Chin Chinese Chinese cuisine Chinese wine chiu Chou Chuan Chung Chung-kuo CMYS congee cooked culinary curd distilled dough drink dynasty Fang fish fish sauce flavour flour food canons Fukien grain grape Han dynasty Hsiao Hsien Hsin Hsing Huang Hunan incubation Jên Kung Ma-wang-tui malt mash meat Mêng milk millet Ming Neolithic noodles original pasta Peking Pên Tshao ping prepared Press recipes red ferment rice salt sauce SCC Vol Shan Shang Shên shêng Shih Ching Shinoda Shuo soy milk soy sauce soybean sprouted steamed substrate sugar Sung tempeh Thang Tomb tou fu tshai Tzhu vegetables vinegar Wang Wên wheat wine Yao Shu yeast Yuan