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Kojl - The Key Product In Japanese Alcoholic Beverages and Fermented Foods

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Academic year: 2017

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Table 1. Names given in various countries to a starter used to manufacture certain food product
Table 3. Number of industrial strains of AspergiNus examined for their aflatoxin productivity by Murakami and Yokotsuka
Table 4. Effect of cultivation temperature on protease activity of rice koji.
Table 5. Effect of cultivation temperature on amylase activity of rice koji.
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