JAPANESE ABROAD - ARMED WITH SLIPPERS AND SOY SAUCE

被引:0
|
作者
TAKAGI, N
机构
来源
JAPAN QUARTERLY | 1988年 / 35卷 / 04期
关键词
D O I
暂无
中图分类号
K9 [地理];
学科分类号
0705 ;
摘要
引用
收藏
页码:432 / 436
页数:5
相关论文
共 50 条
  • [31] Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce
    Meng, Qi
    Imamura, Miho
    Katayama, Hiroshi
    Obata, Akio
    Sugawara, Etsuko
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2017, 81 (10) : 1984 - 1989
  • [32] More on soy sauce - Soy manufacturers respond
    不详
    FOOD AUSTRALIA, 2001, 53 (09): : 378 - 378
  • [33] COLOR OF SOY SAUCE .3. EFFECT OF REDUCING REAGENTS ON BROWNING OF SOY SAUCE
    OKUHARA, A
    SAITO, N
    JOURNAL OF FERMENTATION TECHNOLOGY, 1970, 48 (03): : 177 - &
  • [34] NEUTRAL POLYSACCHARIDES IN SOY SAUCE
    KIKUCHI, T
    JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1975, 49 (11): : 597 - 601
  • [35] Maple syrup and soy sauce
    Renson, Louis
    Arnoux, Jean-Baptiste
    Boucebci, Karim -John
    ANESTHESIE & REANIMATION, 2023, 9 (02): : 201 - 204
  • [36] Desalination of soy sauce by nanofiltration
    Luo, Jianquan
    Ding, Luhui
    Chen, Xiangrong
    Wan, Yinhua
    SEPARATION AND PURIFICATION TECHNOLOGY, 2009, 66 (03) : 429 - 437
  • [37] Soy sauce desalting by electrodialysis
    Fidaleo, Marcello
    Moresi, Mauro
    Cammaroto, Antonio
    Ladrange, Nicolas
    Nardi, Roberto
    JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) : 175 - 181
  • [38] Steering clear of soy sauce
    不详
    CHEMISTRY IN BRITAIN, 2001, 37 (08) : 15 - 15
  • [39] Solubility of sediment in soy sauce
    Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science), 2000, 28 (11): : 59 - 63
  • [40] Absence ochratoxin A in soy sauce
    Blesa, J
    Soriano, JM
    Moltó, JC
    Mañes, J
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 97 (02) : 221 - 225