Flavor Chemistry of Ethnic Foods
Springer US
Chapter title |
Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings
|
---|---|
Chapter number | 2 |
Book title |
Flavor Chemistry of Ethnic Foods
|
Published by |
Springer, Boston, MA, January 1999
|
DOI | 10.1007/978-1-4615-4783-9_2 |
Book ISBNs |
978-1-4613-7166-3, 978-1-4615-4783-9
|
Authors |
Akio Kobayashi, Etsuko Sugawara, Kobayashi, Akio, Sugawara, Etsuko |
Country | Count | As % |
---|---|---|
Unknown | 5 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Professor | 1 | 20% |
Student > Doctoral Student | 1 | 20% |
Unknown | 3 | 60% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 2 | 40% |
Unknown | 3 | 60% |