Topic: | Arunsri Leejeerajumnean. 2007. Flavor profile of fermented soyfood: Tools for identificating broader market acceptance. Seminar and workshop on fermented soyfood in Asia- Status, research and opportunities. March 5, Shangrila Hotel, Bangkok, Thailand. |
Author: | Asst. Prof. Arunsri Leejeerajumnean, Ph.D. |