화학공학소재연구정보센터
검색결과 : 4건
No. Article
1 Comparison Between Traditional and Industrial Soy-Sauce (Kecap) Fermentation in Indonesia
Roling WF, Apriyantono A, Vanverseveld HW
Journal of Fermentation and Bioengineering, 81(3), 275, 1996
2 Changes in Microflora and Biochemical-Composition During the Baceman Stage of Traditional Indonesian Kecap (Soy-Sauce) Production
Roling WF, Timotius KH, Prasetyo AB, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(1), 62, 1994
3 Physical Factors Influencing Microbial Interactions and Biochemical-Changes During the Baceman Stage of Indonesian Kecap (Soy-Sauce) Production
Roling WF, Timotius KH, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(3), 293, 1994
4 Influence of Prebrining Treatments on Microbial and Biochemical-Changes During the Baceman Stage in Indonesian Kecap (Soy-Sauce) Production
Roling WF, Schuurmans FP, Timotius KH, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(4), 400, 1994