File:The manufacturing of Sufi and low-salt Sufu paste.jpg

From Wikimedia Commons, the free media repository
Jump to navigation Jump to search

Original file ‎(1,200 × 1,119 pixels, file size: 110 KB, MIME type: image/jpeg)

Captions

Captions

Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)

Summary[edit]

Description
English: Differences and similarities in the manufacturing of the low-salt Sufu paste (a novel Sufu product) and the Sufu (produced by the normal manufacturing method)
Date
Source https://www.researchgate.net/publication/330199105
Author Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313

Licensing[edit]

w:en:Creative Commons
attribution share alike
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
You are free:
  • to share – to copy, distribute and transmit the work
  • to remix – to adapt the work
Under the following conditions:
  • attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  • share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.

File history

Click on a date/time to view the file as it appeared at that time.

Date/TimeThumbnailDimensionsUserComment
current06:44, 28 March 2023Thumbnail for version as of 06:44, 28 March 20231,200 × 1,119 (110 KB)Dustfreeworld (talk | contribs)Uploaded a work by Chunzhi Xie, Haiying Zeng & Likang Qin (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food, International Journal of Food Properties, 21:1, 2714-2729, DOI: 10.1080/10942912.2018.1560313 from https://www.researchgate.net/publication/330199105 with UploadWizard

You cannot overwrite this file.

There are no pages that use this file.

File usage on other wikis

The following other wikis use this file:

Metadata

This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.

Retrieved from "https://commons.wikimedia.org/w/index.php?title=File:The_manufacturing_of_Sufi_and_low-salt_Sufu_paste.jpg&oldid=744990411"