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Chemical and Microbiological Characteristics of Sardine Meal Fermented with Aspergillus oryzae IFO 4202.
KAKIO, Mayu, KAWAI, Yuji, KUNIMOTO, Masahiko, YAMAZAKI, Koji, INOUE, Norio, SHINANO, HaruoVolume:
3
Year:
1997
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.3.61
File:
PDF, 842 KB
english, 1997