Studies on the reduction of salt concentration in fermented foods, 2: Trial making of none and low salted soybean Miso.
1975
Okada Y. | Yokoo Y. | Takeuchi T.
书目信息
Journal of Food Science and Technology
卷
22
页码
v.379-386(8)
语言
日本人
注释
7 ref.; Summary (En); Received 3 Mar 1975.
类型
Journal Article; Journal Part; Summary
来源
Journal-of-Food-Science-and-Technology (Japan). (Aug 1975). v. 22(8) p. 379-386.
团体作者
Aichi-ken. Food Research Inst., Nagoya (Japan)
2012-11-15
AGRIS AP
