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

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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