卵白スポンジケーキを用いた麹菌の高密度培養と卵白発酵調味料(たまご醤油)の開発
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- Material Type
- 記事
- Author/Editor
- 荘 咲子上野 義栄八田 一 他
- Alternative Title
- High-density Cultivation of Koji Using Sponge Cake Made from Egg White and Development of Fermented Egg White Sauce
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 61(2)=662:2014.2
- Volume
- 61
- Issue
- 2
- Sequential issue number
- 662