Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
| dc.contributor.author | Hanifah Nuryani Lioe | |
| dc.date.accessioned | 2016-06-20T00:57:44Z | |
| dc.date.available | 2016-06-20T00:57:44Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group; No.ISBN: 978-1-4398-4904-0; 2012; Hal.93-101 | id |
| dc.identifier.isbn | 978-1-4398-4904-0 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/81081 | |
| dc.language.iso | id | id |
| dc.publisher | Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group | id |
| dc.title | Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap | id |
| dc.type | Article | id |
