Microflora in Kaburazushi and Daikonzushi made in Kanazawa, Japan

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 64, Issue 6, 1998, Pages 1053-1059

  Kuda, Takashi ^a   Shouda, Asami ^a   Morimura, Nana ^a   Yokoyama, Michio ^a  

^a Ishikawa Agricultural College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22644445954     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.64.1053     Document Type: Article

References (18)

1. H. S. Cheigh and K. Y. Park: Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit. Rev. Food. Sci. Nutr., 34, 175-203 (1994).