fermentations, this mold had to compete with other fast-growing molds such as Aspergillus and Rhizopus for survival. Preservation of this mold was a most difficult task. Hong-chu appeared to exist in the early Sung dynasty. One cananbsp;...
|Title||:||Indigenous Fermented Food of Non-Western Origin|
|Author||:||Clifford William Hesseltine, Hwa Lih Wang|
|Publisher||:||Gebruder Borntraeger Verlagsbuchhandlung - 1986|