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2. C. W. Hesseltine and H. L. Wang, "Fermented Foods," Chem. and Industry 12, 393 (1979).

3. N. R. Reddy et al., "Legume-based Fermented Foods: Their Preparation and Nutritional Quality," CRC Crit. Rev. Food Sei. Nutrition 17, 335 (1982).

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5. S. Chen, "Soy Foods in the Far East and USA," The 1st European Soy Foods Workshop, Amsterdam, Netherlands, September, 1984, pp. 227-228.

6. H. L. Wang, Tofu and Tempe as Potential Protein Sources in the Western Diet," J. Am. Oil Chemists Soe. 61, 528-534 (1984).

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8. D. Fukushima, "Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu," in K. H. Steinkraus, ed., Industrialization of Indigenous Fermented Foods, Marcel Dekker, New York, 1989, pp. 1-88.

9. F. G. Winarno, "Traditional Fermented Soy Foods," in F. G. Winarno, ed., International Soy Foods Symposium, Yogyak-arta, Indonesia, September, 1986.

10. D. Fukushima, "New Development in the Process of Traditional Soy Foods in Japan," in F. G. Winarno, ed., International Soy Foods Symposium, Yogyakarta, Indonesia, September, 1986.

11. N. Nunomura and M. Sasaki, "Soy Sauce," in N. R. Reddy, M. D. Pierson and D. K. Salunkhe, eds., Legume-Based Fermented Foods, CRC Press, Boca Raton, Fla., 1986, pp. 546.

12. H. Ebino, "Industrialization of Japanese Miso Fermentation," in Industrialization of Indigenous Fermented Foods, in K. H. Steinkraus, ed., Marcel Dekker, New York. 1989, pp. 89126.

13. W. Shurtleffand A. Aoyagi, The Book of Miso, Autumn Press, Kanagawa-ken, Japan, 1976.

14. S. H. Abiose, M. C. Allan, and B. J. B. Wood, "Microbiology and Biochemistry of Miso Fermentation," in A. I. Laskin, ed., Advances in Applied Microbiology, Vol. 28, Academic Press, New York, 1982, pp. 239-265.

15. H. Ebine, "Miso," in N. R. Reddy, M. D. Pierson, and D. K. Salunkhe, eds., Legume-Based Fermented Foods, CRC Press, Boca Raton, Fla., 1986, pp. 47-68.

16. Y.-C. Su, "Sufu," in N. R. Reddy, M. D. Pierson and D. K. Salunkhe, eds., Legume-Based Fermented Foods, CRC Press, Boca Raton, Fla., 1986, pp. 69-83.

17. H. L. Wang and C. W. Hesseltine, "Mold-Modified Foods," in H. J. Peppier and D. Perlman, eds., Microbial Technology, Vol. 2, 2nd ed., Academic Press, New York, 1979.

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19. N. S. Wai, "Investigation of the Various Processes Used in Preparing Chinese Cheese by the Fermentation of Soybean Curd with Mucor and Other Fungi," Final Technical Report, UR-A6-(40)-l, U.S. Department of Agriculture, Washington, D.C., 1968.

20. W. Shurtleffand A. Aoyagi, The Book of Tofu, Ten Speed Press, Berkeley, Calif., 1983.

21. T. Ohta, "Natto," in N. R. Reddy, M. D. Pierson, and D. K. Salunkhe, eds., Legume-Based Fermented Foods, CRC Press, Boca Raton, Fla., 1986, pp. 85-93.

22. K. H. Steinkraus, "African Alkaline Fermented Foods and Their Relation to Similar Fermented Foods in Other Parts of the World," in A. Westby and P. J. A. Reilly, eds., Traditional African Foods Quality & Nutrition, International Foundation for Science, Stockholm, Sweden, 1991, pp. 87-92.

23. C. W. Hesseltine and H. L. Wang, "Fermented Soybean Food Products," in A. K. Smith and S. J. Circle, eds., Soybeans: Chemistry and Technology, AVI Publishing Co., Westport, Conn., 1972, pp. 389-419.

24. F. G. Winarno and N. R. Reddy, "Tempe," in N. R. Reddy, M. D. Pierson, and D. K Salunkhe, eds., Legume-Based Fermented Foods, CRC Press, Boca Raton, Fla., 1986, pp. 95117.

25. W. Shurtleffand A. Aoyagi, The Book ofTempeh:ASuperSoy Food from Indonesia, Harper & Row Publishers, New York, 1979.

Keith H. Steinkraus Cornell University Ithaca, New York Wen-Lian Chen

Food Industry Research and Development Institute Hsinchu, Taiwan

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