KUNIEDA SATOMI
Department / Course College of Gastronomy Management Department of Gastronomy Management
Title / Position Professor
Language English
Publication Date 2020/02/11
Type Research paper (scientific journal)
Title Optimal Fermentation Conditions and Storage Period of Fermented Beverages Made from Demineralized Whey Using Kluyveromyces marxians
Contribution Type Joint Work
Journal Journal of Food Science and Nutrition Research
Journal Type Another Country
Publisher Fortune Journals
Volume, Issue, Page 3(1),1-17
Total page number
Author and coauthor Naoki Yamahata, Yosuke Toyotake, Satomi Kunieda, Mamoru Wakayama