NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Relation between Redox Potential and Color Change of Soy-Sauce Mash during Brewing.
SHOJIRO OMATA, TSUTOMU SAWA
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JOURNAL OPEN ACCESS

1967 Volume 14 Issue 1 Pages 25-27

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[in Japanese]
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© Japanese Society for Food Science and Technology

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 継承 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.ja
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Predecessor

Journal for the Utilization of Agricultural Products

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Nippon Shokuhin Kagaku Kogaku Kaishi

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