Art
J-GLOBAL ID：200902079412703720   Reference number：87A0352819

Factors influencing the formation of sediment from raw soy sauce by heating.

生揚醤油の火入れおり生成に及ぼす因子
Author (3)：
TOMITA MASAHIRO

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(東北大 農)

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, 
OKUBO KAZUYOSHI

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(東北大 農)

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, 
YAMAUCHI FUMIO

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(東北大 農)

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Material：
醗酵工学会誌

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Volume： 65  Issue： 3  Page： 185-189  Publication year： May. 1987 
JST Material Number： G0440B  ISSN： 0385-6151  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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soy sauce

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,...
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initial firing

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Fermented seasonings 
(FK04030S)

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Terms in the title (3)：
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醤油

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, 
火入れ

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, 
因子

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