JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
ISSN-L : 0914-7314
Effect of Soaking and Cooking Water on the Manufacturing and Quality of Miso and Other Fermented Foods
Makoto HATTO
Author information
JOURNAL FREE ACCESS

1993 Volume 88 Issue 3 Pages 215-224

Details
Download PDF (3300K)
Download citation RIS

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

BIB TEX

(compatible with BibDesk, LaTeX)

Text
How to download citation
Contact us
Abstract

[in Japanese]

Content from these authors
© Brewing Society of Japan
Previous article Next article
Favorites & Alerts

Recently viewed articles
Predecessor

Brewing Society's Journal,Japan

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

Share this page
feedback
 Top