Twenty Four Hours Koji-making at Soysauce and Miso...

Twenty Four Hours Koji-making at Soysauce and Miso Industries in China

JIN, Feng-Xie
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
91
Year:
1996
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.91.478
File:
PDF, 1.62 MB
1996
Conversion to is in progress
Conversion to is failed