Art
J-GLOBAL ID：200902041339242593   Reference number：88A0110548

Redevelopment of traditional foods. Food pracessing by using “monascus”.

伝統食品の再開発 III 紅麹を利用した食品の開発
Author (5)：
NUNOTANI AKIRA

About NUNOTANI AKIRA

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
SHIMIZU KAZUSHI

About SHIMIZU KAZUSHI

(ヤエガキ醗酵技研)

About ヤエガキ醗酵技研

, 
YAGI KAZUYUKI

About YAGI KAZUYUKI

(ヤエガキ醗酵技研)

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, 
HOSHIII KATSUNORI

About HOSHIII KATSUNORI

(ヤエガキ醗酵技研)

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, 
NAGAHAMA HIROKO

About NAGAHAMA HIROKO

(ヤエガキ醗酵技研)

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Material：
食品と開発  (Food Processing and Ingredients)

About 食品と開発


Volume： 23  Issue： 1  Page： 51-55  Publication year： Jan. 1988 
JST Material Number： Z0786A  ISSN： 0911-3932  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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Monascus

About Monascus

,...
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Monascus anka

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,...
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JST classification (1)：
JST classification
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Food additives 
(FJ10020H)

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
伝統食品

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, 
開発

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, 
紅麹

About 紅麹

, 
食品

About 食品


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