Zobrazeno 1 - 3
of 3
pro vyhledávání: '"発酵調味料"'
Publikováno v:
New Food Industry. 63(3):201-209
Background and Purpose: Recently, increasing interest has been focused on food loss, such as non-standard products in food manufacturing plants, and their reuse in Japan. Food loss that occurs during the egg-roasting process can be possibly used as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3bfa8338fc8fcfd4e1b91a0b1a9ab495
http://hdl.handle.net/10659/00007428
http://hdl.handle.net/10659/00007428
Publikováno v:
日本食品科学工学会誌. 66(5):179-185
The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Lucensosergia lucens, prepared using various fermentation methods in order to produce unique products for the purpose of efficient utilization of valuabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee65dd97c2f12edc4e8632c1d6bd3c63
http://hdl.handle.net/10659/00006693
http://hdl.handle.net/10659/00006693
Publikováno v:
金沢大学人間科学系研究紀要 = Bulletin of the Faculty of Human Sciences, Kanazawa University. :1-29
The purpose of this study is to grasp actual situation of the use for fermentative seasonings (fermented soybean paste, soy sauce, vinegar) in Hakusan city, Ishikawa Prefecture. Constant degree of choice/use by regional residents on fermentative seas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b0e9c4e22e143a8a520ee5046095a366
http://hdl.handle.net/2297/46954
http://hdl.handle.net/2297/46954