Volatile Flavor Components in Red Fermented Soybean Curds
Refereed conference paper presented and published in conference proceedings


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Other information
All Author(s) ListChung, H.Y.
Name of Conference1999 IFT Annual Meeting Technical Program Book of Abstracts
Country/Region of ConferenceUnited States of America
Proceedings Title1999 IFT Annual Meeting Technical Program Book of Abstracts
Year1999
PublisherInstitute of Food Technologists
Place of PublicationUnited States of America, Chicago, IL, USA
Pages50
LanguagesEnglish-United Kingdom
KeywordsRED SUFU ; SOYBEAN FERMENTATION ; VOLATILES

Last updated on 2018-18-01 at 02:17