Using naturally brewed soy sauce to reduce salt in selected foods
10.1111/j.1745-459X.2011.00357.x
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sg-nus-scholar.10635-773442023-10-25T22:51:07Z Using naturally brewed soy sauce to reduce salt in selected foods Goh, F.X.W. Itohiya, Y. Shimojo, R. Sato, T. Hasegawa, K. Leong, L.P. CHEMISTRY 10.1111/j.1745-459X.2011.00357.x Journal of Sensory Studies 26 6 429-435 2014-06-23T05:53:53Z 2014-06-23T05:53:53Z 2011-12 Article Goh, F.X.W., Itohiya, Y., Shimojo, R., Sato, T., Hasegawa, K., Leong, L.P. (2011-12). Using naturally brewed soy sauce to reduce salt in selected foods. Journal of Sensory Studies 26 (6) : 429-435. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-459X.2011.00357.x 08878250 http://scholarbank.nus.edu.sg/handle/10635/77344 000297953600005 Scopus |
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National University of Singapore |
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NUS Library |
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Asia |
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Singapore Singapore |
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NUS Library |
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ScholarBank@NUS |
| description |
10.1111/j.1745-459X.2011.00357.x |
| author2 |
CHEMISTRY |
| author_facet |
CHEMISTRY Goh, F.X.W. Itohiya, Y. Shimojo, R. Sato, T. Hasegawa, K. Leong, L.P. |
| format |
Article |
| author |
Goh, F.X.W. Itohiya, Y. Shimojo, R. Sato, T. Hasegawa, K. Leong, L.P. |
| spellingShingle |
Goh, F.X.W. Itohiya, Y. Shimojo, R. Sato, T. Hasegawa, K. Leong, L.P. Using naturally brewed soy sauce to reduce salt in selected foods |
| author_sort |
Goh, F.X.W. |
| title |
Using naturally brewed soy sauce to reduce salt in selected foods |
| title_short |
Using naturally brewed soy sauce to reduce salt in selected foods |
| title_full |
Using naturally brewed soy sauce to reduce salt in selected foods |
| title_fullStr |
Using naturally brewed soy sauce to reduce salt in selected foods |
| title_full_unstemmed |
Using naturally brewed soy sauce to reduce salt in selected foods |
| title_sort |
using naturally brewed soy sauce to reduce salt in selected foods |
| publishDate |
2014 |
| url |
http://scholarbank.nus.edu.sg/handle/10635/77344 |
| _version_ |
1781783753751789568 |