Research Project code：9800007792
Update date：Jul. 29, 1997
Reduction in koji production time of miso and soy source and possibility of koji reduction
1990 - 1993
Investigating Researcher (2)：
For reducing labor time in fermented food production factories koji production process is key factor because it is significantly restrained in terms of labor concerned. The study deals with reduction in koji production time of miso and soy source and possibility of koji reduction.
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