Quality and sensory evaluation of soy sauce made from mixing organic say bean with Lycium barbarum LINNAEUS
碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 94 === Abstract Soy sauce has been always the essential seasoning for Eastern since thousands of years ago. By the trend of living standard upgrading and the concept of return to natural becoming popular, people change their material to produce soy sauce, from GMO...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/42946643211824818531 |