Studies on lactic acid bacteria in soy sauce, 2: Change in content of organic acids by lactic acid bacteria in soy sauce mash
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| Veröffentlicht in: | Annual Report of the Kagawa Prefectural Fermentation and Food Experimental Station (Japan) 1991-07 (83) |
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| Sprache: | jpn |
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| container_issue | 83 |
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| container_title | Annual Report of the Kagawa Prefectural Fermentation and Food Experimental Station (Japan) |
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| creator | Sasahara, H. (Kagawa-ken. Fermentation and Food Experimental Station, Uchinomi (Japan)) |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0368-5640 |
| ispartof | Annual Report of the Kagawa Prefectural Fermentation and Food Experimental Station (Japan), 1991-07 (83) |
| issn | 0368-5640 |
| language | jpn |
| recordid | cdi_fao_agris_JP9405817 |
| source | AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | ACIDE LACTIQUE ACIDE ORGANIQUE ACIDO LACTICO ACIDOS ORGANICOS ALIMENT A BASE DE SOJA POUR HOMME ALIMENTOS DERIVADOS DE LA SOJA BACTERIAS ACIDOLACTICAS BACTERIE LACTIQUE LACTIC ACID LACTIC ACID BACTERIA ORGANIC ACIDS PH SOYFOODS |
| title | Studies on lactic acid bacteria in soy sauce, 2: Change in content of organic acids by lactic acid bacteria in soy sauce mash |
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