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Amino Acid Studies on the Effect of Fermentation Time and Heat-Processing of Tempeh

✍ Scribed by B. R. STILLINGS; L. R. HACKLER

Book ID: 108797247
Publisher: Institute of Food Technologists
Year: 1965
Tongue: English
Weight: 496 KB
Volume: 30
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1965.tb01884.x

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