Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)
Author:
Affiliation:
1. Food and Nutritional Sciences Programme, School of Life Sciences; The Chinese University of Hong Kong; Shatin N.T., Hong Kong SAR China
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12187/fullpdf
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