The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1C-a3
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Acceleration of Ripening in Fish Sauce "Kibinago Shoyu"and its Application into Cooking
The Shortening of Ripening Period by the Use of Enzyme from Aspergillus oryzae in Fukuyama Rice Vinegar Brewing
Keywords:
Fish Sauce "Kibinago Shoyu" ,
Enzyme from Aspergillus oryzae in Fukuyama Rice Vinegar,
Acceleration of the Ripening
Details
