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Naidu, Navitri Chandra
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Survival of Potential Food Pathogens (Staphylococcus aureus and Escherichia coli O157:H7) during Moromi Fermentation in the Production of Low-Salt Soy Sauce
Thesis
application/pdf
oleh
Naidu
,
Navitri
Chandra
Terbitan:
Indonesia International Institute for Life Sciences, 2022
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Soy What? Beginner's Guide to Soy Sauce Homebrewing
Book
application/pdf
Thesis
oleh
Naidu
,
Navitri
Chandra
,
Devanthi, Putu Virgina Partha
Terbitan:
i3L Press, 2022
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Related Subjects
Escherichia coli O157:H7
Making Soy Sauce
Soy Sauce
Staphylococcus aureus
low-salt soy sauce
moromi fermentation
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