Changes in microflora and biochemical composition during the Baceman stage of traditional indonesian Kecap (soy sauce) production-Reference-Cited by-同舟云学术

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Changes in microflora and biochemical composition during the Baceman stage of traditional indonesian Kecap (soy sauce) production

Published:1994-01 Issue:1 Volume:77 Page:62-70
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Röling Wilfred F.M.,Timotius Kris H.,Budhi Prasetyo A.,Stouthamer Adriaan H.,Van Verseveld Henk W.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference29 articles.

1. Traditional fermented soybean foods;Yokotsuka,1985

2. Recent developments in tempe research;Nout;J. Appl. Bacteriol.,1990

3. Microflora in koji and moromi for kecap making;Rahayu,1986

4. Soy sauce biochemistry;Yokotsuka;Adv. Food Res.,1986

5. Soy sauce and miso;Wood,1982

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