Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Review
Properties and Search for Amylase-Producing Bacteria of Traditional Fermented Food, Mackerel Heshiko
Junko NAGAOKA, Sayuri AKUZAWA
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2022 Volume 55 Issue 4 Pages 179-183

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