Generation of Free Fatty Acids and their corresponding Esters during the Processing of Chinese Fermented Soybean Curds
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All Author(s) ListKAM, SHUK FAN, CHUNG Hau Yin
Name of Conference2008 Institute of Food Technologists Annual Meeting and Food Expo
Start Date of Conference30/06/2008
Proceedings Title2008 Institute of Food Technologists Annual Meeting and Food Expo
Year2008
Month6
Day30
LanguagesEnglish-United Kingdom
Keywordsfermented soybean curd; fatty acid; ethyl ester

Last updated on 2018-19-01 at 16:41