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Japanese cuisine / Vietnamese cuisine / Philippine cuisine / Soy sauce / Soybean / Sauce / Aspergillus oryzae / Aspergillus / Fermentation / Food and drink / Soy products / Fermented foods


Soy Sauce Production:From a craft- to a science-based system
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Document Date: 2010-05-06 05:23:30

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City

Bangkok / /

Country

Thailand / /

IndustryTerm

food condiment / /

Organization

Science-Based System R. Valyasevi1 and R. Rolle2 1National Center for Genetic Engineering and Biotechnology / United Nations / FAO Regional Office for Asia and the Pacific / R. Rolle2 1National Center for Genetic Engineering and Biotechnology / /

Person

Koji Soy / /

Technology

aeration / Biotechnology / Genetic Engineering / /

SocialTag