Faculty of Agricultural Technology: Recent submissions
Now showing items 161-180 of 1229
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Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
(2012)Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution ... -
Soy Sauce
(2014)The term soy sauce commonly refers to a light- to dark-colored liquid made from soybeans. Soy sauce is a condiment and seasoning which has a savory taste and specific aroma, and it contributes to palatable cuisines in many ... -
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
(2010-08)The intake of heterocyclic amines is influenced by the amount and type of meat and fish inges ted, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake ...
