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  1. 1
    Characterization of Aspergillus isolated from soy sauce factories in the ASEAN region /
    by Ten, Sew Keoh
    Published 1982
    Thesis Book
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  2. 2
    Studies on Aspergillus oryzae with particular reference to microbiology of soy sauce fermentation /
    by Tan, Teck-chye
    Published 1978
    Thesis Book
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  3. 3
    Physiology & biochemistry of the osmophilic yeast Saccharomyces rouxii NRRL Y-1096 in soy sauce fermentation /
    by Yong, Fook-min
    Published 1977
    Thesis Book
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  4. 4
    Fungi and yeasts in the production of Chinese soy sauce aroma /
    by Bull, Shirin Mei
    Published 1987
    Thesis Book
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  5. 5
    Microbiome of traditional Chinese soy sauce permentation brine /
    by Joanita Sulaiman
    Published 2014
    Thesis Book
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  6. 6
    Amino acid analysis for characterization of soya sauces /
    by Foo, Check Woo
    Published 1987
    Thesis Book
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