Studies on Utilization Techniques of Soy Sauce in Food Processing. Part 2. Effects of Microorganisms during Aging on Quality of 'Kaeshi' for 'Sobatsuyu', Japanese Noodle Soup

Autor:	Seiichi Someya, Yoshihisa Kitakura, Akiko Ohtomi, Hikotaka Hashimoto
Rok vydání:	1992
Předmět:	Chemistry Microorganism media_common.quotation_subject Quality (business) Food science media_common
Zdroj:	NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:1011-1015
ISSN:	0029-0394
DOI:	10.3136/nskkk1962.39.1011
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9a4618410750bff48ebeeb5ee45247e https://doi.org/10.3136/nskkk1962.39.1011 Zobrazit plný text záznamu