Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1a for Kecap, an Indonesian Soy Sauce

Japan Agricultural Research Quarterly - Japan
doi 10.6090/jarq.40.171
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan International Research Center for Agricultural Sciences

Related search

Application of White-Spored Mutants Induced From Koji Molds for the Production of Indonesian Soy Sauce(kecap).

Mycotoxins
2002English

The Analytical Study on "Kecap"-An Indonesian Soy Sauce.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1985English

Soy Sauce Manufacture and Utilization of Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2014English

Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

Journal of the agricultural chemical society of Japan
1983English

GPI-anchored Cell Surface Protein of White Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2006English

Deodorizing Activity of the Extract From Koji of Soy Sauce and Its Application for Food Processing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2003English

A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan

Fisheries Science
Aquatic Science
2002English

Fungicides for Soy Sauce. IV

Yakugaku Zasshi
PharmacologyPharmaceutical Science
1951English

The Globalization of Soy Sauce

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1990English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy