Art
J-GLOBAL ID：200902031973097282   Reference number：82A0250723

こうじ菌の増殖特性とその製きく管理への応用

Author (2)：
SUGAMA SEINOSUKE

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(醸造試)

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, 
OKAZAKI NAOTO

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(醸造試)

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Material：
醗酵工学会誌

About 醗酵工学会誌


Volume： 60  Issue： 3  Page： 151-163  Publication year： May. 1982 
JST Material Number： G0440B  ISSN： 0385-6151  Document type： Article
Article type： 文献レビュー  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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koji-mold

About koji-mold

,...
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.
麹製造

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Sake(=rice wine) 
(FK04023G)

About Sake(=rice wine)

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
こうじ菌

About こうじ菌

, 
増殖

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, 
製きく

About 製きく

, 
応用

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