Improvement of community level food processing : the development of "kori-tofu", a frozen and dried soybean curd, in Japan / Tetsujiro Matsuhashi. Improvements in manufacturing dried pork slices and meatballs in Taiwan, ROC / Ping-Yang Chang.
By: Matsuhashi, Tetsujiro.
Contributor(s): Chang, Ping-Yang. Improvements in manufacturing dried pork slices | Asian and Pacific Council. Food & Fertilizer Technology Center.
Material type:
BookSeries: Technical bulletin (Asian and Pacific Council. Food & Fertilizer Technology Center): no. 90Publisher: Taipei City : ASPAC Food & Fertilizer Technology Center, 1985Description: 28 p.Subject(s): Meatballs | Pork | Meat industry and trade -- Taiwan | Dried tofu -- Japan
| Item type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Vertical Files
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Matheson Library | Matheson Library | Vertical Files | Vertical Files | 664.8056550952 M434i (Browse shelf) | Available | 048143 |
2 papers presented at an international seminar on "Food Processing by Rural Families", held in the Philippines in May 1985.
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