Large Scale Production of Soy Sauce by the Use of Soy Sauce Koji Autolyzate Prepared at High Temperature.

by Yoshihito SANO, Naruki ITO, Shunsuke MURAMATSU, Yasuyuki UZUKA

Published in NIPPON SHOKUHIN KOGYO GAKKAISHI by Japanese Society for Food Science and Technology.

1993 Volume 40, p519-524

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Year 1993

DOI 10.3136/nskkk1962.40.519

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Large Scale Production of Soy Sauce by the Use of Soy Sauce Koji Autolyzate Prepared at High Temperature. 醤油麹高温自己消化物を用いた醤油の大規模生産 release_7aqeyfiduvfgblgrti72hgovje