Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 2A-p8
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Characterization of isolated microorganisms from the fermented rice noodle and its flavor component
*Miyuki Katoh, Sayuri Akuzawa, Masayo Ikeda, Hiroko Nagano, Masashi Omori
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Keywords: fermented rice noodle, microorganisms, flavor component, Bacillus subtillis
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[in Japanese]

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© 2004 The Japan Society of Cookery Science
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