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About this Agricultural and Biological Sciences article
Comparison of Shoyu Koji and Shoyu Prepared by using Aspergillus sojae and Aspergillus oryzae by MATSUMOTO, Isao; NAKAZAWA, Shinkichi; IWAFUCHI, Hiroshi; ISHIHARA, Kazuo; IMAI, Seiichi; HONMA, Nobuo is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- MATSUMOTO, Isao; NAKAZAWA, Shinkichi; IWAFUCHI, Hiroshi; ISHIHARA, Kazuo; IMAI, Seiichi; HONMA, Nobuo
- Publisher
- Brewing Society of Japan (ISSN 0914-7314)
- Published
- 1989
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)