Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia
1996
Roeling, W.F.M. (Vrije Univ., Amsterdam (Netherlands)) | Apriyantono, A. | van Verseveld, H.W.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 275-278
Other Subjects
Fermentacion; Aliment a base de soja pour homme; Indonesie
Language
English
Note
Summary (En)
1 table; 3 fig.; 15 ref
Type
Summary
1997-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]