Studies on the making of low salted rice Miso, 5: Qualities of low salted rice Miso using a number of Saccharomyces rouxii made from Miso factories
1983
Matsumoto, I. | Imai, S. (Niigata-ken. Food Research Inst. (Japan))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 11-13
Other Subjects
Sodium chloride / quality; Chlorure de sodium / qualite; Aliment a base de soja; Cloruro de sodio / calidad
Language
Japanese
Note
12 ref.; Summary (Ja)
Type
Summary
1984-08-15
AGRIS AP
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