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ArticleJ-GLOBAL ID:200902165181635836整理番号:93A0260997

味噌原料大麦の処理について

Treatment of Barley for Making Miso Koji.

著者:久米尭(協同組合うすき生物科学研)
資料名:日本醸造協会誌 巻:88 号:2 ページ:128-134
発行年:1993年02月
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