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Utilization of "the cultivated liquid of Rhizopus spp." in Sake making. Part II. Inhibitory effect of "the cultivated liquid of Rhizopus spp." on growth of putrefactive Lactobacterium and application for mashing of Sokuzyo-moto.
NAKAZATO, Atumi, HONMA, Hiromu, TAKEDA, MasahisaVolume:
35
Year:
1988
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.35.9_634
File:
PDF, 314 KB
1988