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2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
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Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
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Junki Iwata ◽  
Koji Ishiguro ◽  
Tadashi Nakamura ◽  
Kanenori Takata ◽  
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Soy Sauce ◽  
Bread Making ◽  
Low Salt

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods

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Rongqing Zhou ◽  
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Jun Huang ◽  
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Solid State ◽  
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High Salt ◽  
Soy Sauce ◽  
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