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

dc.contributor.author	Allen, O.N.
dc.contributor.author	Allen, Ethel K.
dc.date.accessioned	2009-11-13T17:58:25Z
dc.date.available	2009-11-13T17:58:25Z
dc.date.issued	1933-11
dc.description.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.
dc.format.extent	32 pages
dc.identifier.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).
dc.identifier.uri	http://hdl.handle.net/10125/13437
dc.language.iso	en-US
dc.publisher	Hawaii Agricultural Experiment Station
dc.relation.ispartofseries	Bulletin
dc.relation.ispartofseries	70
dc.subject	taro
dc.subject	Colocasia esculenta
dc.subject	fermented foods
dc.subject	Bacillus/Lactobacillus/Streptococcus group
dc.subject	Hawaii
dc.title	The Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
dc.type	Article
dc.type.dcmi	Text

Now showing 1 - 1 of 1