Art
J-GLOBAL ID：200902016211461131   Reference number：88A0509225

Techniques for fermentation of Chinese vinegars. 2.

中国食酢の醸造技術について II
Author (1)：
BO T-A

About BO T-A


Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

About 日本醸造協会誌


Volume： 83  Issue： 8  Page： 534-542  Publication year： Aug. 1988 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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Keywords indexed to the article.
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vinegar

About vinegar

,...
Semi 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.
China

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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
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中国

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, 
食酢

About 食酢

, 
醸造

About 醸造


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