JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
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Quality Improvement of the Dolphin Fish Sauce Using Okara Koji.
Hiroshi OCHIMasami MIZUTANIHideki YAMAMOTOSachio HAYASHI
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2015 Volume 110 Issue 8 Pages 563-570

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[in Japanese]

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© 2015 Brewing Society of Japan
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