TITLE

Traditional Fermentation Vessels: Vats, Crocks, and Barrels

AUTHOR(S)
Belleme, John
PUB. DATE
January 2006
SOURCE
Macrobiotics Today;Jan/Feb2006, Vol. 46 Issue 1, p28
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article focuses on food fermentation vessels which include vats, crocks, and barrels. The aroma and flavor of fermented foods is known all over the world because of the magical influence of these vessels. Traditional vessels are claimed by the Japanese as giving their products a character and complexity that is possible to accomplish with plastic and stainless steel.
ACCESSION #
19676802

 

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