Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters
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概要
- 論文の詳細を見る
- 2009-04-01
著者
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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OSAKO Kazufumi
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Osako Kazufumi
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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GIRI Anupam
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Giri Anupam
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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