Thematische Bibliographien / Vietnamese soy sauce

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen

Auswahl der wissenschaftlichen Literatur zum Thema „Vietnamese soy sauce“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 21. Februar 2023

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Zeitschriftenartikel zum Thema "Vietnamese soy sauce"

1

Guzek, Dominika, Duy Nguyen, and Dominika Głąbska. "Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study." International Journal of Environmental Research and Public Health 18, no. 6 (March 12, 2021): 2925. http://dx.doi.org/10.3390/ijerph18062925.

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One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not t
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2

Green, Lelia, and Van Hong Nguyen. "Cooking from Life: The Real Recipe for Street Food in Ha Noi." M/C Journal 16, no. 3 (June 23, 2013). http://dx.doi.org/10.5204/mcj.654.

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Introduction This paper is based upon an investigation into the life of a street market in the city of Ha Noi in Vietnam, and experience of the street food served on Ha Noi’s pavements. It draws upon interviews with itinerant food vendors conducted by the researchers and upon accounts of their daily lives from a Vietnamese film subtitled in English and French, sourced from the Vietnamese Women’s Museum (Jensen). The research considers the lives of the people making and selling street food against the distilled versions of cultural experience accessible through the pages of two recent English l
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3

Van Luyn, Ariella. "Crocodile Hunt." M/C Journal 14, no. 3 (June 25, 2011). http://dx.doi.org/10.5204/mcj.402.

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Saturday, 24 July 1971, Tower Mill Hotel The man jiggles the brick, gauges its weight. His stout hand, a flash of his watch dial, the sleeve rolled back, muscles on the upper arm bundled tight. His face half-erased by the dark. There’s something going on beneath the surface that Murray can’t grasp. He thinks of the three witches in Polanski’s Macbeth, huddled together on the beach, digging a circle in the sand with bare hands, unwrapping their filthy bundle. A ritual. The brick’s in the air and it’s funny but Murray expected it to spin but it doesn’t, it holds its position, arcs forward, as th
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Dissertationen zum Thema "Vietnamese soy sauce"

1

Bui, The Truong, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "A study of Vietnamese soy sauce fermentation." THESIS_CSTE_CAFR_Bui_T.xml, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go
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2

Bui, The Truong. "A study of Vietnamese soy sauce fermentation." Thesis, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go
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