Characteristics of Aspergillus from koji phase of soy sauce fermentation Peninsular Malaysia


Citation

Ten S.K., . and Ho C.C., . (1986) Characteristics of Aspergillus from koji phase of soy sauce fermentation Peninsular Malaysia. [Proceedings Paper]

Download File

Full text available from:

Additional Metadata

[error in script]
Item Type: Proceedings Paper
Additional Information: 3 tables; 11 ref. Summary En
AGROVOC Term: SOYFOODS
AGROVOC Term: ASPERGILLUS
AGROVOC Term: TAXONOMY
AGROVOC Term: PENINSULAR MALAYSIA
Geographical Term: MALAYSIA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:25
URI: http://webagris.upm.edu.my/id/eprint/14453

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.