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                                       Details for article 4 of 8 found articles
 
 
  Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
 
 
Title: Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
Author: van der Sluis, Catrinus
Tramper, Johannes
Wijffels, René H
Appeared in: Trends in food science and technology. [Regular ed.]
Paging: Volume 12 (2001) nr. 9 pages 6 p.
Year: 2001
Contents:
Publisher: Elsevier Science Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 4 of 8 found articles
 
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