Proj
J-GLOBAL ID:200904011319945050  Research Project code:9800007792 Update date:Jul. 29, 1997

Reduction in koji production time of miso and soy source and possibility of koji reduction

味噌・醤油の製麹時間の短縮及び減麹の可能性
Study period:1990 - 1993
Organization (1):
Investigating Researcher (2):
Research overview:
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.
Keywords (8):
koji ,  miso ,  soy ,  working ,  production ,  labor ,  resource ,  scale
Research program: Ordinary Research
Research budget: 1993: \0

Return to Previous Page