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| Both sides previous revision Previous revision Next revision | Previous revision | ||
| biochymickal_arts_20130914 [2013-09-30 19:26] – 78.29.227.247 | biochymickal_arts_20130914 [2024-10-14 14:56] (current) – 95.136.78.61 | ||
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| Line 87: | Line 87: | ||
| * 6yr old sample -> tastes ' | * 6yr old sample -> tastes ' | ||
| * not about quantity, but intensity of taste | * not about quantity, but intensity of taste | ||
| - | * " | + | * " |
| - | | + | |
| * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | ||
| * various cuisines as situated on a time line of fermentation | * various cuisines as situated on a time line of fermentation | ||
| Line 95: | Line 94: | ||
| * 'seed culture' | * 'seed culture' | ||
| - | {{>https://secure.flickr.com/ | + | {{>http://www.flickr.com/ |
| // // | // // | ||
| - | |||
| - | |||
| ====the biochemistry of fermentation==== | ====the biochemistry of fermentation==== | ||
| + | |||
| brian degger, meredith l. patterson & general discussion | brian degger, meredith l. patterson & general discussion | ||
| - | |||
| - | |||
| * citric acid cycle with aconitate | * citric acid cycle with aconitate | ||
| Line 135: | Line 132: | ||
| * L-ascorbate biosynthesis I, L-ascorbate biosynthesis II | * L-ascorbate biosynthesis I, L-ascorbate biosynthesis II | ||
| + | <a href=" | ||
| ====buckwheat flatbread for dummies==== | ====buckwheat flatbread for dummies==== | ||
| + | |||
| riitta oittinen | riitta oittinen | ||
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