Fermented vegetable (soybean) protein and related foods of Japan and China
- 1 March 1979
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 56 (3Part2) , 357-362
- https://doi.org/10.1007/bf02671499
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Microbiology and Biochemistry of Soy Sauce FermentationPublished by Elsevier ,1974
- Aroma and Flavor of Japanese Soy SaucePublished by Elsevier ,1961