Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' - Nigerian food condiment

By Omafuvbe B.O.   Shonukan O.O.   Abiose S.H.  

Food Microbiology, Vol. 17, Iss. 5, 2000-10 ,pp. : 469-474

Elsevier

Access to resources Recommend Favorite

Effects of soy sauce and sugar on the formation of heterocyclic amines in marinated foods

By Lan C.M.   Chen B.H.  

Food and Chemical Toxicology, Vol. 40, Iss. 7, 2002-07 ,pp. : 989-1000

Elsevier

Access to resources Recommend Favorite

Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

By Franco I.   Prieto B.   Urdiales R.   Fresno J.M.   Carballo J.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 463-469

Elsevier

Access to resources Recommend Favorite

Technology transfer for small and medium soy sauce fermentation factories in Thailand: a consortium approach

By Mongkolwai T.   Assavanig A.   Amnajsongsiri C.   Flegel T.W.   Bhumiratana A.  

Food Research International, Vol. 30, Iss. 8, 1997-10 ,pp. : 555-563

Elsevier

Access to resources Recommend Favorite

Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability

By Watanapaisantrakul Ratana   Chavasit Visith   Kongkachuichai Ratchanee  

Food & Nutrition Bulletin, Vol. 27, Iss. 1, 2006-03 ,pp. : 19-25

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite