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Characteristics of kona-koji for imo-shochu production in Aogashima [Japan]: Studies of kona-koji (3)

1999

Okada, T. (Japan Fermentation Research Organization, Yogo, Shiga. Yogo Inst.) | Maeda, Y. | Kanauchi, M. | Kakuta, T. | Suzuki, M. | Koizumi, T.

AGROVOC Keywords
aguardientes cell culture culture de cellule eau de vie enzymic activity microorganisme microorganismos microorganisms spirits
Bibliographic information
Volume 94 Issue 10 ISSN 0914-7314
Pagination
pp. 849-852
Other Subjects
Activite enzymatique; Cultivo de celulas; Actividad enzimatica
Language
Japanese
Note
Summaries (En, Ja)
1 table; 12 ref
Type
Summary
2001-08-15
AGRIS AP
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