The studies on kecap-indigenous seasoning of Indonesia
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Author
Bibliographic Information
- Title
-
The studies on kecap-indigenous seasoning of Indonesia
- Author
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Muljono, Judoamidjojo
- Author(Another name)
-
ムルヨノ, ユドアミジョヨ
- University
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東京農業大学
- Types of degree
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農学博士
- Grant ID
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乙第363号
- Degree year
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1985-10-20
Note and Description
博士論文
Table of Contents
- CONTENTS / (0004.jp2)
- Introduction / p100 (0005.jp2)
- Varieties of Kecap and their Uses / p100 (0005.jp2)
- Statistics of Soybean Consumption and Kecap Production / p100 (0005.jp2)
- History of Kecap Making / p101 (0005.jp2)
- I.Process of Kecap Making / p103 (0006.jp2)
- II.Chemical Components of Various Kecaps / p108 (0009.jp2)
- Materials and Methods / p108 (0009.jp2)
- Results / p111 (0010.jp2)
- Discussion / p117 (0013.jp2)
- III.Microflora of Kecap Koji and Mash / p118 (0014.jp2)
- Materials and Methods / p118 (0014.jp2)
- Results and Discussion / p124 (0017.jp2)
- IV.Isolation of Microorganism from Kecap Koji and Fluctuation of Chemical Components during Kecap Mash Fermentation / p132 (0021.jp2)
- Materials and Methods / p132 (0021.jp2)
- Results and Discussion / p133 (0021.jp2)
- V.Proposals for Improved Process of Kecap Making / p157 (0033.jp2)
- Acknowledgement / p159 (0034.jp2)