Volatile Components of Model Chaw-Tofu Broth During Fermentation
Refereed conference paper presented and published in conference proceedings

Full Text

Other information
All Author(s) ListCHUNG Hau Yin, LAM C. K., KIM J.- S.
Start Date of Conference23/06/2001
Country/Region of ConferenceUnited States of America
Detailed descriptioned. by Institute of Food Technologists.
PublisherInstitute of Food Technologists
Place of PublicationUnited States of America
LanguagesEnglish-United Kingdom
Keywordstofu; gc-ms; volatile

Last updated on 2021-07-05 at 11:19