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  3. Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding
Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/422402
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dc.contributor.authorSethasilp Ammawath .-
dc.contributor.authorTaiki Kamijima-
dc.date.accessioned2023-08-04T03:21:44Z-
dc.date.available2023-08-04T03:21:44Z-
dc.identifier.otherukmvital:51972-
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/422402-
dc.language.isoen-
dc.subjectSoy sauce quality-
dc.subjectFermenting temperature-
dc.subjectRaw material ratio-
dc.subjectSoy sauce-
dc.subjectQuality-
dc.titleEffect of raw material ratio and fermenting temperature on soy sauce quality-
dc.typeSeminar Papers-
dc.identifier.callnoS539.7.R34 1991 sem-
dc.contributor.conferencenameSeminar on Agricultural Science-
dc.coverage.conferencelocationLampang Campus, Thailand-
dc.date.conferencedate1991-
Appears in Collections:Seminar Papers/ Proceedings / Kertas Kerja Seminar/ Prosiding

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