Changes in Volatile Components During the Aging of Fermented Soybean Curd
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All Author(s) ListCHUNG Hau Yin, CHANG Athena P. S.
Name of ConferenceInstitute of Food Technologists Annual Meeting
Start Date of Conference24/06/2006
Country/Region of ConferenceUnited States of America
Proceedings TitleInstitute of Food Technologists Annual Meeting
Detailed descriptioned. by Institute of Food Technologists.
Place of PublicationUnited States of America
LanguagesEnglish-United Kingdom
Keywordsaging; sufu; volatile

Last updated on 2021-07-05 at 11:14