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Spices, dry soups, and oriental flavorings

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter

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.

Keywords

Lactic Acid Bacterium Ethylene Oxide Black Pepper Fish Sauce Aerobic Plate Count 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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