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Publications by Joko S. UTOMO

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

English

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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

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

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

Journal of the agricultural chemical society of Japan

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Soy Sauce Manufacture and Utilization of Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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The Globalization of Soy Sauce

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Fungicides for Soy Sauce. IV

Yakugaku Zasshi

Pharmaceutical Science

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Sporosarcina Luteola Sp. Nov. Isolated From Soy Sauce Production Equipment in Japan

Journal of General and Applied Microbiology

Applied Microbiology

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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

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