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Publications by Joko SULISTYO

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

English

Related publications

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

English

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

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Soy Sauce Manufacture and Utilization of Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

Journal of the agricultural chemical society of Japan

English

GPI-anchored Cell Surface Protein of White Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

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

English

Fungicides for Soy Sauce. IV

Yakugaku Zasshi

Pharmaceutical Science

English

The Globalization of Soy Sauce

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English