Abstract
Page 1. 130Nippon Shokuhin Kogyo Gakkaishi Vol.37, No, 2, 130～138 (1990) 〔報 文 〕(48) テ ン ペ 発 酵 中 の 成 分 変 化 松本伊左尾*・今井 誠一* Changes of Chemical Composition of Tempe during Fermentation Isao MATSUMOTO*and Seiichi IMAI* *Food Research Institute …
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MATSUMOTO, I., & IMAI, S. (1990). Changes of chemical composition of Tempeduring fermentation. NIPPON SHOKUHIN KOGYO GAKKAISHI, 37(2), 130–138. https://doi.org/10.3136/nskkk1962.37.130
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