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Rapid fermentation of soy sauce. Application to preparation of soy sauce low in sodium chloride


, : Rapid fermentation of soy sauce. Application to preparation of soy sauce low in sodium chloride. ACS symposium series: 28) 200-210

Because of the importance of soy sauce as a food flavorant, a new method for its production was developed. The importance of this novel processing procedure is that it significantly shortens the fermentation processing time by half or to about three months. Attempts at further modification of the process to prepare low-sodium-chloride-containing soy sauce are also described.

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