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Spices, dry soups and oriental flavourings

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Abstract

This chapter deals with spices, herbs, and dry vegetable seasonings and covers some oriental flavourings such as soy sauces, fish pastes and shrimp sauces. It also outlines the microbiology of dry soups and gravy mixes.

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ICMSF. (1998). Spices, dry soups and oriental flavourings. In: Micro-Organisms in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5307-6_7

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  • DOI: https://doi.org/10.1007/978-1-4615-5307-6_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7422-0

  • Online ISBN: 978-1-4615-5307-6

  • eBook Packages: Springer Book Archive

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