Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/13437

The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation

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Item Summary

Title: The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
Authors: Allen, O.N.
Allen, Ethel K.
Keywords: taro
Colocasia esculenta
fermented foods
Bacillus/Lactobacillus/Streptococcus group
Hawaii
Issue Date: Nov 1933
Publisher: Hawaii Agricultural Experiment Station
Citation: Allen ON, Allen EK. 1933. The manufacture of poi from taro in Hawaii: with special emphasis upon its fermentation. Honolulu (HI): Hawaii Agricultural Experiment Station. 32 p. (Bulletin No. 70).
Series/Report no.: Bulletin
70
Abstract: The bulletin reviews the history and present conditions of taro culture and poi making in Hawaii and discusses the preparation of poi from the bacteriological standpoint.
Pages/Duration: 32 pages
URI/DOI: http://hdl.handle.net/10125/13437
Appears in Collections:Bulletin (Hawaii Agricultural Experiment Station)
Taro



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