Studies on the Degradation Process of Soybean Protein during Miso Making
OUCHI, ICHIRO, MOCHIZUKI, TSUTOMUVolume:
15
Year:
1968
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.15.418
File:
PDF, 219 KB
1968