Open AccessEffect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce
Author(s) -
Dayeon Ryu,
Youngbin Jang,
Ha Nul Lee,
EunMi Koh
Publication year - 2017
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.2.121
Subject(s) - food science , boiling , chemistry , ethyl carbamate , cooking methods , organic chemistry , wine
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