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About this Agricultural and Biological Sciences article
Characteristics of the Gel Layer During the Treatment of Soybean Cooking Drain from a Miso (Fermented Soy Paste) Factory by Ultrafiltration and Reverse Osmosis. by NAKAO, Shin-ichi; YUMOTO, Satoshi; WATANABE, Atsuo; KIMURA, Shoji 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
- NAKAO, Shin-ichi; YUMOTO, Satoshi; WATANABE, Atsuo; KIMURA, Shoji
- Publisher
- Japanese Society for Food Science and Technology (ISSN 0029-0394)
- Published
- 1983
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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