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Publications by Md. Jahurul Haque Akanda

Effects of Different Types of Soy Sauce on the Formation of Heterocyclic Amines in Roasted Chicken

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Occupational Health

English

Related publications

Determination and Contents of Non-Volatile Amines in Soybean Paste and Soy Sauce.

English

The Globalization of Soy Sauce

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Studies on the Activities of Bacteria in Soy Sauce Brewing

Bulletin of the Agricultural Chemical Society of Japan

English

Studies on the Activities of Bacteria in Soy Sauce Brewing

Bulletin of the Agricultural Chemical Society of Japan

English

Studies on the Activities of Bacteria in Soy Sauce Brewing

Bulletin of the Agricultural Chemical Society of Japan

English

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Asian-Australasian Journal of Animal Sciences

English

Effects of Bacterial Spores in Soy Sauce on the Preservation Conditions of Tuyu, Japanese Noodle Soup

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Some Problems on the Recent Brewing Technology of Soy-Sauce

Journal of the agricultural chemical society of Japan

English

Effect of Sugars on Water Sorption of Powdered Soy Sauce

Journal of the agricultural chemical society of Japan

English