Reduction of Carbamide Content in Mirth Made with the Koji...

Reduction of Carbamide Content in Mirth Made with the Koji Prepared with Rhizopus oryzae

TAKAYAMA, Takumi, OYASHIKI, Haruo, UCHIDA, Masahiro, SAKAI, Takuo
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
Language:
english
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.91.579
File:
PDF, 1.20 MB
english, 1996
Conversion to is in progress
Conversion to is failed