DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES

✍ Scribed by TETSUO AISHIMA; MICHITARO NAGASAWA; DANJI FUKUSHIMA

• Book ID: 108803996
• Publisher: Institute of Food Technologists
• Year: 1979
• Tongue: English
• Weight: 502 KB
• Volume: 44
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1979.tb09126.x