Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
Soy sauce is a fermented condiment used by many Asian countries due to its salty and distinct tasty taste called umami. As soy sauce has been widely used in Southeast Asian cooking, it is important to well-characterize them based on their chemical compositions. Compounds such as free amino acids and...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/69452/1/FSTM%202016%2019%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/69452/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|