JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
Reduction of Amines in Soy Sause by Cleaning and Sterilization of Production Facilities and Utilizaton of Lactic Acid Bacteria Starter.
Hideo Tagami
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JOURNAL FREE ACCESS

2017 Volume 112 Issue 3 Pages 179-192

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[in Japanese]

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© 2017 Brewing Society of Japan
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