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 microbiology of dry soups and gravy mixes.
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© 2005 Kluwer Academic/Plenum Publishers, New York
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Roberts{roJoint Chairman}, T.A. et al. (2005). Spices, dry soups, and oriental flavorings. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_7
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DOI: https://doi.org/10.1007/0-387-28801-5_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-306-48675-3
Online ISBN: 978-0-387-28801-7
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