An Experimental Demonstration of a Multi-element Flame Photometer: Determination of Salt Concentration in Soy Sauce
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چکیده
منابع مشابه
Biochemical changes in low-salt solid-state fermented soy sauce
Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during ...
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ژورنال
عنوان ژورنال: International Journal of Chemistry
سال: 2015
ISSN: 1916-9701,1916-9698
DOI: 10.5539/ijc.v8n1p25