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

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dc.contributor.authorAllen, O.N.
dc.contributor.authorAllen, Ethel K.
dc.date.accessioned2009-11-13T17:58:25Z
dc.date.available2009-11-13T17:58:25Z
dc.date.issued1933-11
dc.description.abstractThe 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.extent32 pages
dc.identifier.citationAllen 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.urihttp://hdl.handle.net/10125/13437
dc.language.isoen-US
dc.publisherHawaii Agricultural Experiment Station
dc.relation.ispartofseriesBulletin
dc.relation.ispartofseries70
dc.subjecttaro
dc.subjectColocasia esculenta
dc.subjectfermented foods
dc.subjectBacillus/Lactobacillus/Streptococcus group
dc.subjectHawaii
dc.titleThe Manufacture of Poi from Taro in Hawaii: With Special Emphasis upon Its Fermentation
dc.typeArticle
dc.type.dcmiText

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Bulletin (Hawaii Agricultural Experiment Station)
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