Fermentation of low-salt miso as affected by supplementation with ethanol
- 1 April 1999
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 48 (1) , 11-20
- https://doi.org/10.1016/s0168-1605(99)00033-1
Abstract
No abstract availableKeywords
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