Mechanized fermentation systems for the production of experimental soy sauce koji-Reference-Cited by-同舟云学术

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Mechanized fermentation systems for the production of experimental soy sauce koji

Published:2007-06-28 Issue:4 Volume:19 Page:389-398
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

AIDOO K. E.,HENDRY R.,WOOD B. J. B.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00363.x/fullpdf

Reference17 articles.

1. Estimation of fungal growth in a solid state fermentation system;Aidoo;European Journal of Applied Microbiology and Biotechnology,1981

2. Solid substrate fermentations;Aidoo;Advances in Applied Microbiology,1982

3. Bio-Rad 1977 Bio-Rad Technical Bulletin , 1051E, April

4. Dappah , W. 1983 Effect of environmental factors on soy sauce koji manufacture PhD thesis

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1. Fungi in Food Bioprocessing;Fungal Biology;2021

2. Asian Fungal Fermented Food;Industrial Applications;2010-08-12

3. Production of extracellular enzymes and aflatoxins in solid substrate fermentation with aflatoxigenicAspergillus spp.;Mycotoxin Research;2004-06

4. Soy Sauce;Handbook of Food and Beverage Fermentation Technology;2004-03-19

5. Mathematical model of heat transfer during solid-state fermentation in well-mixed rotating drum bioreactors;Journal of Chemical Technology & Biotechnology;2003

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