✦ LIBER ✦
Shortening of shochu-koji production time using barley steeped in a restricted amount of water containing citric acid
✍ Scribed by Masahiko Shimoda; Hideharu Takashita; Nanako Omori; Toshiro Omori; Hisatsugu Wada
- Book ID
- 114294202
- Publisher
- Elsevier Science
- Year
- 1997
- Tongue
- English
- Weight
- 339 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0922-338X
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