✦ LIBER ✦
Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing
✍ Scribed by Haruo Oyashiki; Kenji Murata; Nobuyuki Hirai; Naotaka Kurose; Masahiro Uchida; Akira Obayashi; Satoru Oka
- Book ID
- 116137195
- Publisher
- Elsevier Science
- Year
- 1988
- Weight
- 320 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0385-6380
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