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Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia

✍ Scribed by Wilfred F.M. Röling; Anton Apriyantono; Henk W. Van Verseveld

Book ID: 113397809
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 460 KB
Volume: 81
Category: Article
ISSN: 0922-338X
DOI: 10.1016/0922-338x(96)82223-9

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