地域素材を活用した発酵調味料開発のための評価方法の確立と醸造過程における微生物叢の解析

Material type: 博士論文

Author: 浅沼, 宏一

Publisher: 岩手大学

Publication date: 2024

Material Format: Digital

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Name of awarding university/degree: 岩手大学,博士（農学）

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Note (General)：: 原著論文 Koichi Asanuma, Zhuolin Wang, Tamako Miyazaki, Chunghong Yuan, Tetsuro Yamashita (2024) Development and characterization of Japanese soy sauce-l...

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Material Type: 博士論文
Title: 地域素材を活用した発酵調味料開発のための評価方法の確立と醸造過程における微生物叢の解析
Author/Editor: 浅沼, 宏一
Author Heading: 浅沼, 宏一
Publication, Distribution, etc.: 岩手大学
Publication Date: 2024
Publication Date (W3CDTF): 2024
Alternative Title: Establishment of evaluation methods for the development of fermented seasonings using local ingredients and analysis of microflora in the brewing process
Pages: 1-81
Degree grantor/type: 岩手大学
Date Granted: 2024-09-25
Dissertation Number: 乙第192号
Degree Type: 博士（農学）
Text Language Code: jpn
Target Audience: 一般
Note (General): 原著論文 Koichi Asanuma, Zhuolin Wang, Tamako Miyazaki, Chunghong Yuan, Tetsuro Yamashita (2024) Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients Food Bioscience 59,104198
DOI: 10.15113/0002000449
Format (IMT): application/pdf
Source: 本文（fulltext）
https://iwate-u.repo.nii.ac.jp/record/2000449/files/ASANUMA-Koichi-2024-A.pdf
Access Restrictions: インターネット公開
Is Version Of (DOI): Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients : 10.1016/j.fbio.2024.104198
https://doi.org/10.15113/0002000449
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 岩手大学 : 岩手大学リポジトリ