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The course of Miso development and its expected effectiveness
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- Kawano Kazuyuki
- (株)ますや食品研究所
Bibliographic Information
- Other Title
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- 6.味噌の歴史と機能成分(<総説特集>伝統食品の科学-ルーツ、おいしさ、機能-6)
- 味噌の歴史と機能成分
- ミソ ノ レキシ ト キノウ セイブン
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Journal
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- The Japanese Journal of Taste and Smell Research
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The Japanese Journal of Taste and Smell Research 14 (2), 137-144, 2007
The Japanese Association for the Study of Taste and Smell
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Details 詳細情報について
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- CRID
- 1390282763012260736
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- NII Article ID
- 110006380284
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- NII Book ID
- AA11426393
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- ISSN
- 24241326
- 13404806
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- NDL BIB ID
- 8936275
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- CiNii Articles
