Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
スポンサーリンク
概要
- 論文の詳細を見る
- 2005-04-01
著者
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SATOMI MASATAKA
National Research Institute of Fisheries Science, Fisheries Research Agency
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Satomi Masataka
National Res. Inst. Of Fisheries Sci.
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Satomi Masataka
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kawasaki Kenichi
Faculty Of Agriculture Kinki University
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KAWASAKI Ken-ichi
Toyama Food Research Institute
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UCHIDA MOTOHARU
National Research Institute of Fisheries and Environment of Inland Sea
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OU JIE
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN BI-WEN
Department of Food Science and Technology, Shanghai Fisheries University
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YUAN CHUN-HONG
Department of Food Science and Technology, Shanghai Fisheries University
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ZHANG XUR-HUA
Department of Food Science and Technology, Shanghai Fisheries University
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CHEN SHUN-SHENG
Department of Food Science and Technology, Shanghai Fisheries University
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FUNATSU YASUHIRO
Toyama Prefecture Food Research Institute
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FUKUDA YUTAKA
National Research Institute of Fisheries Science
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Ou Jie
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Bi-wen
Department Of Food Science And Technology Shanghai Fisheries University
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Zhang Xur-hua
Department Of Food Science And Technology Shanghai Fisheries University
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Yuan Chun-hong
Department Of Food Science And Technology Shanghai Fisheries University
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Chen Shun-sheng
Department Of Food Science And Technology Shanghai Fisheries University
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Uchida Motoharu
National Research Institute Of Fisheries And Environments Of Inland Sea
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Kawasaki Ken-ichi
Toyama Prefectural Food Research Institute
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Funatsu Y
Toyama Prefectural Food Research Institute
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KAWASAKI KEN-ICHI
Toyama Prefecture Food Research Institute
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