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Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/81058
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dc.contributor.authorHanifah Nuryani Lioe-
dc.contributor.authorJinap Selamat-
dc.contributor.authorMasaaki Yasuda-
dc.date.accessioned2016-06-17T05:53:34Z-
dc.date.available2016-06-17T05:53:34Z-
dc.date.issued2010-04-
dc.identifier.citationJournal of Food Science Institute of Food Technologist (IFT) The Society for Food Science & Technology; Vol.75; No.3; April; 2010; Hal.71-76id
dc.identifier.issn0022-1147-
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/81058-
dc.language.isoidid
dc.publisherJournal of Food Science Institute of Food Technologist (IFT) The Society for Food Science & Technologyid
dc.titleSoy Sauce and Its Umami Taste : A Link from the Past to Current Situationid
dc.typeArticleid
dc.subject.keywordSoy Sauceid
Appears in Collections:Food Science and Technology

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