Characterization and safety test of microorganisms in traditional fermented foods

Abstracts of Annual Congress of The Japan Society of Home Economics

54^th Annual Congress of The Japan Society of Home Economics

DOI https://doi.org/10.11428/kasei.54.0.170.0

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Characterization and safety test of microorganisms in traditional fermented foods

Mitsuyo Hori, Yuko Setta, Shiro Kasuya, Zenya Shoji, Hiroko Nagano

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Keywords: Microorganisms, Wheat flour, Safety test, Protease, Traditional fermented food

CONFERENCE PROCEEDINGS FREE ACCESS

Pages 170

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[in Japanese]

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© 2002 The Japan Society of Home Economics

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