In:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, Japanese Society for Food Science and Technology, Vol. 49, No. 6 ( 2002), p. 377-387
Type of Medium:
Online Resource
ISSN:
1341-027X
,
1881-6681
Uniform Title:
新規乳酸菌を用いた豆乳発酵食品の呈味改善
DOI:
10.3136/nskkk.49.377
Language:
Japanese
,
Japanese
Publisher:
Japanese Society for Food Science and Technology
Publication Date:
2002
detail.hit.zdb_id:
2397079-0
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