Analysis of Lactic Acid Bacterial Flora during Miso Fermentation

  • Takumi ONDA, Fujitoshi YANAGIDA, Tai UCHIMURA, Masao TSUJI, Satoshi OGINO, Takashi SHINOHARA, Koki YOKOTSUKA
  • Food Science and Technology Research, January 2003, Japanese Society for Food Science and Technology
  • DOI: 10.3136/fstr.9.17

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http://dx.doi.org/10.3136/fstr.9.17