STUDIES ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .7. STIMULATIVE EFFECTS OF MISO AND SOY SAUCE FOR ACETIC-ACID FERMENTATION

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作者：
NANBA, T
KATO, H
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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1983年 / 30卷 / 04期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：191 / 199
页数：9
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