Miso fermentation by an antibacterial lactic acid starter culture

被引：0
|
作者：
Kato, T [1 ]
机构：
[1] Aichi Prefectural Govt, Food Res Inst, Dept Fermentat Technol, Aichi, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2000年 / 47卷 / 10期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：752 / 759
页数：8
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