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dc.contributor.author
Leblanc, Jean Guy Joseph  
dc.contributor.other
Heldman, Dennis R.  
dc.contributor.other
Hoover, Dallas G.  
dc.contributor.other
Wheeler, Matthew B.  
dc.date.available
2020-09-07T16:48:23Z  
dc.date.issued
2010  
dc.identifier.citation
Leblanc, Jean Guy Joseph; Soy sauce fermentation; CRC Press - Taylor & Francis Group; 2010; 591-593  
dc.identifier.isbn
9780203758007  
dc.identifier.uri
http://hdl.handle.net/11336/113360  
dc.description.abstract
Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented or non-fermented (chemical soy sauce). Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. In this entry, the main processes involved during soy sauce fermentation will be discussed with special emphasis on microbial fermentation and health properties attributed to this important condiment.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
CRC Press - Taylor & Francis Group  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
SOY SAUCE  
dc.subject
FERMENTATION  
dc.subject
YEAST  
dc.subject
LACTIC ACID BACTERIA  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Soy sauce fermentation  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2020-06-23T14:11:27Z  
dc.journal.pagination
591-593  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Boca Raton  
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.taylorfrancis.com/books/e/9780203758007/chapters/10.1081/E-EBAF-120044089  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1081/E-EBAF  
dc.conicet.paginas
784  
dc.source.titulo
Encyclopedia of biotechnology in agriculture and food  
dc.conicet.nroedicion
1ra  

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