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Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

✍ Scribed by Li, Yen-Yi; Yu, Roch-Chui; Chou, Cheng-Chun


Book ID
120416711
Publisher
American Chemical Society
Year
2010
Tongue
English
Weight
911 KB
Volume
58
Category
Article
ISSN
0021-8561

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