Studies on the production of biogenic amines and various hysicochemical properties effect on miso during different fermentation process
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === Miso is a conventional fermented soybean paste product, which is consumed frequently in Taiwan and other Asian Countries. The production processes involve two stages: koji-making and brine fermentation. The fermentation processes produce potential toxic biogenic...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66854385448580926312 |