Comparison of Shoyu Koji and Shoyu Prepared by using...

JOURNAL OF THE BREWING SOCIETY OF JAPAN 1989 Vol. 84; Iss. 8

Comparison of Shoyu Koji and Shoyu Prepared by using Aspergillus sojae and Aspergillus oryzae

MATSUMOTO, Isao, NAKAZAWA, Shinkichi, IWAFUCHI, Hiroshi, ISHIHARA, Kazuo, IMAI, Seiichi, HONMA, Nobuo
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Volume:
84
Year:
1989
Language:
english
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.84.549
File:
PDF, 908 KB
english, 1989
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