塩麹製造での熟成温度が残存酵素活性に及ぼす影響
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- Material Type
- 記事
- Author/Editor
- 前橋 健二大戸 亜梨花山本 達彦 他
- Alternative Title
- Effect of Temperature on Enzymatic Stability in Shio-Koji During the Maturation Process
- Periodical title
- 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編
- No. or year of volume/issue
- 62(6)=678:2015.6
- Volume
- 62
- Issue
- 6
- Sequential issue number
- 678