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Food Reviews International Volume 5, 1989 - Issue 2
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Original Articles

Past, present, and future of Chinese fermented food products

Taosheng Chen Department of Biotechnology, Shanghai University of Science and Technology, Shanghai, People's Republic of China
&
Chi‐Tang Ho Translator Department of Food Science, Rutgers University, New Brunswick, New Jersey, U.S.A.
Pages 177-208 | Published online: 03 Nov 2009

Bibliography

  • Central Industrial Experimental Station . 1935 . “Brewing Research” , Shangwu Yingshuguan .
  • Chen , T. S. 1953 . “Advanced Brewing Science” , Vols. 1–2 , Shangwu Yingshuguan .
  • Chen , T. S. 1979 . “History of Chinese Microbial Industry” , Qinggong Chubanshe .
  • Chen , T. S. 1982 . Industrial Fermentation in China . J. Chem. Tech. Biotechnol. , 32 : 669 – 673 .
  • Fong , L. Z. 1987 . “Questions and Answers for Soy Sauce Production” , Light Industry Publication Agency .
  • Huang , Z. A. 1988 . “Vinegar Production” , Chemical Industry Publication Agency .
  • Shanghai Technical School of Cereal and Oils, Shanghai Institute of Fermentation . 1979 . “Production Technology of Fermented Condiments” , Vol. 2 , Light Industry Publication Agency .

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