‘enzymatically hydrolyzed anchovy protein (eHAP)sensory characteristic’ 에 대한 검색 결과 입니다.
레포트 (1)
enzymatic reactions and lead to better fermentation methods. Technology may someday allow true brewed flavor to be reproduced through synthetic chemical processes. ReferencesThe Soy Sauce Handbook, A Reference Manual for the Food Manufacturer, Kikkoman Corporation, 1996. Industrial production of soy sauce, B.S. Luh, Dept of Food Science & Technology, University of California, Davis, CA 95616,
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