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Bibliographic Record
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- Material Type
- 記事
- Author/Editor
- 原田 渉弘塚本 研一髙橋 徹田中 彰早坂 浩史舩津 保浩
- Alternative Title
- Effects of a Commercial Enzyme on the Quality Characteristics of Fish Sauce Mash (Moromi) during Shottsuru Fermentation
- Periodical title
- New food industry = ニューフードインダストリー
- No. or year of volume/issue
- 64(4):2022.4
- Volume
- 64
- Issue
- 4
- Pages
- 243-251