Select any link to see items in a related category.
more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) amino acids (5838) glutamic acid (198) enzymes (23169) hydrolases (9245) peptidases (2601) proteinases (2281) nucleic acids, nucleosides and nucleotides (18273) nucleotides (1898) enzymology (9123) enzyme activity (7588) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial contamination (1537) microbial physiology (3804) fermentation (3506) microorganisms (23193) bacteria (9332) lactic acid bacteria (1170) fungi (9424) yeasts (2646) organisms (108862) aerobes (130) microorganisms (23191) bacteria (9331) lactic acid bacteria (1170) fungi (9424) yeasts (2646) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry administrative management (9912) quality control (834) products and commodities (80757) agricultural products (74894) foods (19982) traditional foods (481) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) plant products (54971) oilseed products (5896) soybean products (3383) soy sauce (58) product quality (18080) sensory properties (4680) food quality (12184) food contamination (2111) Food and Human Nutrition Food and Human Nutrition food science (22492) food microbiology (2726) food quality (12184) food contamination (2111) food safety (3245) food contamination (2106) foods (20022) traditional foods (481) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) Geographical Locations Geographical Locations Asia (16685) East Asia (10715) South Korea (455) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) amino acids (5838) glutamic acid (198) enzymes (23169) hydrolases (9245) peptidases (2601) proteinases (2281) nucleic acids, nucleosides and nucleotides (18273) nucleotides (1898) chemistry (84737) chemical composition (25538) water content (3555) protein composition (4276) amino acid composition (1057) free amino acids (445) physicochemical properties (27179) acidity (1114) pH (8992) salinity (2165) physics (54990) physical properties (32618) porosity (663) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) soybean products (3383) soy sauce (58) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering equipment (11338) containers (1917) jars (43) processing equipment (2394) heat processing equipment (239) kilns (26) materials science (14620) materials (8714) ceramics (23) clay (738) research (30526) research methods (29174) cross-sectional studies (590) sensory evaluation (1238) technology (49139) packaging (2626) containers (1915) jars (42) processing technology (28127) fermentation (3507) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes Author(s) of Article: Will be identified in next release Citation: International journal of food science and technology 2006 v.41 no.10 pp. 1158-1163 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=693672 Name of Publication: International journal of food science and technology Publishing Company: Will be identified in next release Accession Number: 234944
