柳田 藤治 YANAGIDA FUJIHARU

ID:9000254759580

東京農業大学醸造科 Department of Fermentation, Tokyo University of Agriculture (1971年 CiNii収録論文より)

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  • Heat Treatment of Haku Soy Sauce

    YAMAMOTO YASUSHI , YANAGIDA FUJIHARU , SUMINOE KINSHI

    In order to improve the flavor of Haku soy sauce, addition of nucleic acids susceptible to be decomposed by phosphatase possibly contained in raw soy sauce was investigated.<BR>Phosphatase activ …

    NIPPON SHOKUHIN KOGYO GAKKAISHI 18(7), 340-342, 1971

    J-STAGE 

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