Asian Foods - natto, fish sauce, tofu, kimchi

M.J.R. Nout, B.Z. Han, C.H. Lee

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

Original language	English
Title of host publication	The Oxford Handbook of Food Fermentations
Editors	C.W. Bamforth, R.E. Ward
Place of Publication	New York
Publisher	Oxford University Press
Pages	557-632
Number of pages	832
ISBN (Print)	9780199742707
DOIs	https://doi.org/10.1093/oxfordhb/9780199742707.013.14
Publication status	Published - 2014

Access to Document

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TY - CHAP

T1 - Asian Foods - natto, fish sauce, tofu, kimchi

AU - Nout, M.J.R.

AU - Han, B.Z.

AU - Lee, C.H.

N1 - http://ukcatalogue.oup.com/product/9780199742707.do

PY - 2014

Y1 - 2014

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M3 - Chapter

SN - 9780199742707

SP - 557

EP - 632

BT - The Oxford Handbook of Food Fermentations

A2 - Bamforth, C.W.

A2 - Ward, R.E.

PB - Oxford University Press

CY - New York

ER -