Changes of MCPD and chemical components in soy sauce made of acid-hydrolyzate of defatted soy protein by fermenting the soy sauce koji
1998
Yoon, B.M. | Park, J.S. | Park, C.H. (Sampyo Foods Co., Ltd., Seoul (Korea Republic). Research Laboratory) | Choi, Y.J. (Korea University, Seoul (Korea Republic). Department of Genetic Engineering) | Jun, M.J. (Korea University, Seoul (Korea Republic). Agricultural Chemistry)
AGROVOC关键词
书目信息
页码
pp. 419-424
其它主题
Aliment fermente; Fermentacion; Composicion aproximada; Composicion quimica
语言
韩国人
注释
Summaries (En, Ko)
2 illus.; 8 tables; 19 ref.
类型
Summary
1998-08-15
AGRIS AP
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