journal of the japanese society for cold preservation of food
Online ISSN : 2186-1269
Print ISSN : 0914-7675
ISSN-L : 0914-7675
Influence of Microbe and Temperature on Producing of Flavor Components of “Nukamiso-Doko” (Rice Bran Paste for Pickling)
Masatake IMAI
Author information
JOURNAL FREE ACCESS

1995 Volume 21 Issue 3 Pages 161-178

Details
Download PDF (2682K)
Download citation RIS

(compatible with EndNote, Reference Manager, ProCite, RefWorks)

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Article 1st page
Content from these authors
© japan association of food preservation scientists/copyright clearance center,inc.
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

journal of institute of cold chain

journal of japanese institute of cold chain

Successor

Food Preservation Science

Share this page
feedback
 Top