Mohlo by se vám také líbit

Více informací o knize Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 40 bodů

Anotace knihy

Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sak

Parametry knihy

• Plný název: Making Koji by Fermentation with Aspergillus Oryzae and Applications: Simplest but Most Advanced Methods
• Autor: Shoichiro Nakamura
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 98
• EAN: 9781729603505
• ID: 21091843
• Nakladatelství: Createspace Independent Publishing Platform
• Hmotnost: 140 g
• Rozměry: 229 × 152 × 5 mm
• Datum vydání: 29. October 2018

Oblíbené z jiného soudku

---

---

---