文献
J-GLOBAL ID:200902002941668121
整理番号:87A0057611
麦味噌製造における裸麦の浸漬及び蒸煮条件の検討 III 58~60年度産サヌキ裸麦の処理条件の対比
Studies on the soaking and steaming conditions of naked barley grains for barley-Koji-Miso manufacture. III Comparison of the quality of the grains of naked barley, variety Sanuki Hadaka harvested in 1983, 1984, and 1985.
香川県発酵食品試験場報告
(Annual Report of the Kagawa Prefectural Fermentation and Food Experimental Station)
1986年09月
0368-5640
逐次刊行物 (A)