USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS
Version of Record online: 8 NOV 2011
© 2011 Wiley Periodicals, Inc.
Journal of Sensory Studies
Volume 26, Issue 6, pages 429–435, December 2011
How to Cite
GOH, F. X. W., ITOHIYA, Y., SHIMOJO, R., SATO, T., HASEGAWA, K. and LEONG, L. P. (2011), USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS. Journal of Sensory Studies, 26: 429–435. doi: 10.1111/j.1745-459X.2011.00357.x
- Issue online: 1 DEC 2011
- Version of Record online: 8 NOV 2011
- Accepted for Publication October 11, 2011
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