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  • KAKEGAWA Ryuichi ID: 9000254278008

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1991 from CiNii)

    Articles in CiNii:1

    • Studies on Making of Shiro-Shoyu Part I. Utilization of Soya Lactic Acid Bacteria for Shiro-Shoyu Making.:Studies on Making of Shiro-Shoyu Part I (1991)
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