Studies on fermented seasoning containing salt, 2: Effects of NaCl and alcohol on Koji enzymes and yeast
1983
Fukaya, I. | Tokumura, H. | Okura, S. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Yamashita, M.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 9-17
Other Subjects
Alimentos derivados de la soja / cloruro de sodio; Produit fermente; Aliment a base de soja; Yeasts / sodium chloride
Language
Japanese
Note
Summary (Ja)
Type
Summary
1985-08-15
AGRIS AP
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