Preparation of Seasonings by the Hydrolysis of Proteins. Part XI
- 1 January 1962
- journal article
- Published by Japan Society for Bioscience, Biotechnology, and Agrochemistry in Journal of the agricultural chemical society of Japan
- Vol. 36 (5) , 413-417
- https://doi.org/10.1271/nogeikagaku1924.36.413