Asian Foods - natto, fish sauce, tofu, kimchi

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

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Original languageEnglish
Title of host publicationThe Oxford Handbook of Food Fermentations
EditorsC.W. Bamforth, R.E. Ward
Place of PublicationNew York
PublisherOxford University Press
Number of pages832
ISBN (Print)9780199742707
Publication statusPublished - 2014

Cite this