Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce
Low-salt soya sauce has become a market trend due to consumers' demand for a low sodium diet life. In tradition, a low-salt soya sauce (with salt concentration below 14.4%) is made from a high-salt one (18% salt concentration) through diluting or reducing the sodium content. The post processin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taiwan Association of Engineering and Technology Innovation
2019-09-01
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| Series: | Proceedings of Engineering and Technology Innovation |
| Subjects: | |
| Online Access: | http://ojs.imeti.org/index.php/PETI/article/view/4117 |