Presentation Information

[IX-13-14]国産発酵食品から分離した乳酸菌を用いた発酵バターの特徴

*Tadashi Nakamura1, Moe Tanaka2, Masahiro Takaya3, Miho Kobayashi4, Masaru Nomura4, Daisuke Kasai3 (1. Dep. of Life and Food Sci., Obihiro Univ., 2. Obihiro Univ., 3. Tokachi Foundation, 4. NARO)

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