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Bulletin of TFRI (1953-1991)
Studies on Mixed Seasoning modified Oyster Sauce
- Date：2004-09-17
- Year：1989
- No：47
- Page：145-152
- Auther：Wen-Liang Wang, Kung-Kuo Feng and Suh-Yeh Su
The Merits of the enzymatic method and the heat-extract method were combined to produce a kind of modified oyster sauce, with an increased yield and a decreased sodium content.
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