Development of a new type of fish seasoning using fish koji, and its cooking effect

by Sadaji YOKOYAMA, Kenji SATO, Keiko KAMEOKA, Hiroko MINE

Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN by Brewing Society of Japan.

2008 Volume 103, p553-561

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Year 2008
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DOI 10.6013/jbrewsocjapan1988.103.553

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ISSN-L: 0914-7314

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Development of a new type of fish seasoning using fish koji, and its cooking effect 純魚麹を使用した魚調味料の開発と調理特性 release_wbeclk33vbh2jitokel34yug7i