Utilization Techniques of Soy Sauce in Food Processing. Part 1. Effects of Aging of 'Kaeshi' on the Quality of 'Sobatsuyu', Japanese Noodle Soup

Autor:	Akiko Ohtomi, Hikotaka Hashimoto, Seiichi Someya, Yoshihisa Kitakura
Rok vydání:	1992
Předmět:	business.industry media_common.quotation_subject Food processing Quality (business) Food science Business media_common
Zdroj:	NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:953-959
ISSN:	0029-0394
DOI:	10.3136/nskkk1962.39.953
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9302f521fbce86052f97803fa864198 https://doi.org/10.3136/nskkk1962.39.953 Zobrazit plný text záznamu