Microbial consortia and up-to-date technologies in global soy sauce production: a review
Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce f...
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| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Universiti Putra Malaysia
2023
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| Online Erişim: | http://psasir.upm.edu.my/id/eprint/109175/1/01%20-%20IFRJ21818.R2%20%28Review%29.pdf |
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