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Found 2 from your keywords: author="Lee Ga Young"
cover
Isolation and Caracterization of Microorganisms for Indonesian Low-Salt Soy S…
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Lee Ga YoungWardhana, Yohanes Raditya

Soy sauce is a fermented soybean product that is consumed broadly as a food condiment in Asian cuisine. Indonesian traditional soy sauce is produced through high salinity brine fermentation with NaCl 12-26%. Salt is a fundamental component required in fermentation since it determines the organoleptic characteristics affecting flavor and texture, as well as microbial properties. However, the pre…

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FS 19-009
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Influence of Rosemary Extract on Internal Cooked Color of Aerobically Package…
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Lee Ga Young

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641.6 Lee i

Edition
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ISBN/ISSN
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Collation
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Series Title
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Call Number
641.6 Lee i