Art
J-GLOBAL ID：200902015712959974   Reference number：85A0203856

Selection of micro-organisms for use in the fermentation of soy sauce.

しょう油発酵に利用される微生物の選択
Author (1)：
SUGIYAMA S

About SUGIYAMA S

(Kikkoman Foods Inc., Wisconsin)

About Kikkoman Foods Inc., Wisconsin


Material：
Food Microbiology  (Food Microbiol)

About Food Microbiology


Volume： 1  Issue： 4  Page： 339-347  Publication year： Oct. 1984 
JST Material Number： A0012B  ISSN： 0740-0020  Document type： Article
Article type： 解説  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
soy sauce

About soy sauce

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=85A0203856&from=J-GLOBAL&jstjournalNo=A0012B") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
しょう油

About しょう油

, 
発酵

About 発酵

, 
微生物

About 微生物


Return to Previous Page

TOP

BOTTOM