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Properties of microbial changes in the production of soyashimizu using rice koji; 米麹を用いたそやし水製造における微生物の遷移と特徴;
ITO, Kazunari, AIZAWA, Yukari, TSUJI, Maiko, MIYAKE, TsuyoshiVolume:
109
Year:
2014
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan.109.389
File:
PDF, 597 KB
2014