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关键词
书目信息
页码
pp. 11-13
其它主题
Sodium chloride / quality; Chlorure de sodium / qualite; Aliment a base de soja; Cloruro de sodio / calidad
语言
日本人
注释
12 ref.; Summary (Ja)
类型
Summary
1984-08-15
AGRIS AP