Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman
The traditional Chinese soya sauce quality is determined by the corresponding metabolic behaviour of microbial population in the fermentation tank. In this study, the microbiome changes and functional capabilities throughout the traditional Chinese soya sauce brine fermentation process in a period o...
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| Format: | Thesis |
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2014
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| Online Access: | http://studentsrepo.um.edu.my/4926/1/MICROBIOME_OF_TRADITIONAL_CHINESE_SOY_SAUCE_FERMENTATION_BRI.pdf http://studentsrepo.um.edu.my/4926/ |
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