A new process for soy sauce fermentation by immobilized yeasts [Zygosaccharomyces rouxii and Candida versatilis]
1990
Horitsu, H. (Gifu Univ. (Japan). Faculty of Agriculture) | Maseda, Y. | Kawai, K.
AGROVOC关键词
书目信息
Agricultural and Biological Chemistry (Japan)
卷
54
期
2
ISSN
0002-1369
页码
pp. 295-300
其它主题
Fermentacion; Bioreacteur; Ceramica; Levure/ candida; Compuestos aromaticos; Yeasts/ candida; Aliment a base de soja; Ceramique; Compose aromatique; Microorganisme immobilise; Levadura/ candida
语言
英语
注释
2 tables; 5 plates; 6 ref.; Summary (En)
类型
Summary
1992-08-15
AGRIS AP
