Browning Reaction of Soybean Products. Part XVII. Relationship between the quality of Koji and the color formation of soy sauce (I).

NIPPON SHOKUHIN KOGYO GAKKAISHI

Print ISSN : 0029-0394

Browning Reaction of Soybean Products. Part XVII.

Relationship between the quality of Koji and the color formation of soy sauce (I).

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1963 Volume 10 Issue 11 Pages 461-465

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[in Japanese]

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