Presentation Information
[VIII-18-25]酒粕添加によるストリングチーズの品質への影響
*Tadashi Nakamura1, Sara Nozaki1, Tatsuro Hagi2, Miho Kobayashi2, Masahiro Takaya3, Daisuke Kasai3, Kazuya Kodaira4, Atsushi Kurahashi4, Sora Hayashida2, Masaru Nomura2 (1. Obihiro Univ., 2. NARO, Institute of Food Research, 3. Tokachi Foundation, 4. HAKKAISAN BREWERY CO.,LTD.)
