Your search returned 4 results from 160461records.

Results
		Composition and microbiological quality of Chinese or Tamari soy sauce / Chang Yoon Ching, Fu Woon Leng and Kam Yin Pheng by Ching, Chang Yoon \| Leng, Fu Woon \| Pheng, Kam Yin. Source: Asean Food JournalMaterial type: Text; Format: print Availability: No items available. Add to cart (remove)
		3-Chloropropane-1,2-diol (3-MCPD) in soy sauce : a review on the formation, reduction, and detection of this potential carcinogen / Bai Qin Lee and Sook Mei Khor by Lee, Bai Qin \| Khor, Sook Mei. Source: Comprehensive Reviews in Food Science and Foods SafetyMaterial type: Article; Format: print Online access: Click here to access online Availability: No items available. Add to cart (remove)
		Autolysis of Aspergillus oryzae Mycelium and effect on volatile flavor compounds of soy sauce / Ning Xu ...[et al.] by Xu, Ning. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Chemical and sensory characteristics of soy sauce: a review. / Carmen Diez-Simon, Charlotte Eichelsheim, Roland Mumm and Robert D. Hall by Diez-Simon, Carmen \| Eichelsheim, Charlotte \| Mumm, Roland \| Hall, Robert D. Source: Journal of Agricultural and Food ChemistryMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)

		Composition and microbiological quality of Chinese or Tamari soy sauce / Chang Yoon Ching, Fu Woon Leng and Kam Yin Pheng by Ching, Chang Yoon \| Leng, Fu Woon \| Pheng, Kam Yin. Source: Asean Food JournalMaterial type: Text; Format: print Availability: No items available. Add to cart (remove)
		3-Chloropropane-1,2-diol (3-MCPD) in soy sauce : a review on the formation, reduction, and detection of this potential carcinogen / Bai Qin Lee and Sook Mei Khor by Lee, Bai Qin \| Khor, Sook Mei. Source: Comprehensive Reviews in Food Science and Foods SafetyMaterial type: Article; Format: print Online access: Click here to access online Availability: No items available. Add to cart (remove)
		Autolysis of Aspergillus oryzae Mycelium and effect on volatile flavor compounds of soy sauce / Ning Xu ...[et al.] by Xu, Ning. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Chemical and sensory characteristics of soy sauce: a review. / Carmen Diez-Simon, Charlotte Eichelsheim, Roland Mumm and Robert D. Hall by Diez-Simon, Carmen \| Eichelsheim, Charlotte \| Mumm, Roland \| Hall, Robert D. Source: Journal of Agricultural and Food ChemistryMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)

Refine your search