Effects of koji ratio on the formation of flavour during rice shochu fermentation : Note—Tsunahiko Saigusa∗, Masahiro Yamagami, Shigemichi Okamura, and Michio Harada (Nagareyama Plant, Kikkoman Corporation, 3–90 Nagareyama, Chiba 270-01) Seibutsu-kogaku 73: 105–108. 1995

• Book ID: 113397495
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 159 KB
• Volume: 79
• Category: Article
• ISSN: 0922-338X
• DOI: 10.1016/0922-338x(95)90011-n