![](/img/cover-not-exists.png)
Studies on the Reduction of Salt Concentration in Fermented Foods Part XIV. Effect of Sodium Chloride on Bitterness of Desalted Soybean Miso.
OKADA, Yasuji, YAMAGUCHI, Naohiko, YOSHII, HisaoVolume:
44
Year:
1997
Journal:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
DOI:
10.3136/nskkk.44.259
File:
PDF, 294 KB
1997