Art
J-GLOBAL ID：200902171167885510   Reference number：01A0506666

Improvement of Itohiki-Natto-Manufacturing Process.

糸引納豆製造法の改良
Author (5)：
MURAMATSU KANAKO

About MURAMATSU KANAKO

(共立女大)

About 共立女大

, 
KATSUMATA RIE

About KATSUMATA RIE

(共立女大)

About 共立女大

, 
WATANABE SUGIO

About WATANABE SUGIO

(鈴与工業)

About 鈴与工業

, 
TANAKA TADAYOSHI

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(共立女短大)

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, 
KIUCHI KAN

About KIUCHI KAN

(共立女大)

About 共立女大


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 48  Issue： 4  Page： 277-286  Publication year： Apr. 15, 2001 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*natto

About natto

,...
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Bacillus

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Reference (23)：
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
糸引

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, 
納豆

About 納豆

, 
製造法

About 製造法


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