Microbiological and chemical studes on fermented soy products /
Abeer Ahmed Mahmoud Ahmed AboZaid
Microbiological and chemical studes on fermented soy products / دراسات ميكروبيولوجية وكيمياوية على منتجات السويا المتخمرة Abeer Ahmed Mahmoud Ahmed AboZaid ; Supervised Zakaria Yehia Daw , Samir Abd El Wahed ElGizawy - Cairo : Abeer Ahmed Mahmoud Ahmed AboZaid , 2005 - 177P : charts ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Microbiology
Soy sauce is considered as amino acid , peptide and rich meatlike flavoring from fermented vegetable product protein and lipid Soy sauce is a popular product used in Japan and other oriental countries , now it is popular also in the west
Chemical Fermented soy products Microbiological
Microbiological and chemical studes on fermented soy products / دراسات ميكروبيولوجية وكيمياوية على منتجات السويا المتخمرة Abeer Ahmed Mahmoud Ahmed AboZaid ; Supervised Zakaria Yehia Daw , Samir Abd El Wahed ElGizawy - Cairo : Abeer Ahmed Mahmoud Ahmed AboZaid , 2005 - 177P : charts ; 25cm
Thesis (PH.D.) - Cairo University - Faculty Of Agriculture - Department Of Microbiology
Soy sauce is considered as amino acid , peptide and rich meatlike flavoring from fermented vegetable product protein and lipid Soy sauce is a popular product used in Japan and other oriental countries , now it is popular also in the west
Chemical Fermented soy products Microbiological