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ArticleJ-GLOBAL ID:200902000173043220整理番号:88A0087547

大豆麹の赤味噌への添加効果

Additional effect of soybean-Koji to salty red Miso.

著者:松本伊左尾(新潟県食品研)、今井誠一(新潟県食品研)
資料名:味噌の科学と技術 巻:35 号:12 ページ:422-428
発行年:1987年12月
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