Studies on Manufacturing of Tofuyo in Okinawa, Part IX. Changes in Protein and Nitrogen Compounds of Tofuyo Prepared by Aspergillus Oryzae During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.41.184
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Date
January 1, 1994
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Japanese Society for Food Science and Technology