Studies on the reduction of salt concentration in fermented foods, 2: Trial making of none and low salted soybean Miso.

1975

Okada Y. | Yokoo Y. | Takeuchi T.

Published in

Journal of Food Science and Technology

Volume 22

Pagination

v.379-386(8)

Language

Japanese

Note

7 ref.; Summary (En); Received 3 Mar 1975.

Type

Journal Article; Summary

Source

Journal-of-Food-Science-and-Technology (Japan). (Aug 1975). v. 22(8) p. 379-386.

Corporate Author

Aichi-ken. Food Research Inst., Nagoya (Japan)

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

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