Technology Development of low-salt soy sauce fermentation
碩士 === 國立虎尾科技大學 === 生物科技研究所 === 99 === This study for the development of various low-salt soy sauce fermentation technology to improve quality and save the result and reduce the production of raw costs. Isolates originating from the desktop pickles, sauerkraut and purchased from the Food Industry...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/ca6ca5 |