Indigenous fermented amino acid/peptide sauces and pastes with meatlike flavors: Chinese soy sauce, Japanese shoyu, Japanese miso, southeast Asian fish sauces and pastes and related foods [Fermented]
Baens Arcega L, Beddows C.G, Ardisher A.G, Chang C.H, Ebine H
Published in Microbiology Series (1983)
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Published in Microbiology Series (1983)
Journal Article