Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria: Inhibition of Spoilage Bacteria and Browning
2000 年 11 巻 2 号 p. 66-69
詳細
2000 年 11 巻 2 号 p. 66-69
The results in this paper were presented in the symposium on “Traditional Fermented Foods: Microbial Ecology and Technology” held on August 1,1998, at Hokkaido University, Sapporo, Japan.
