Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleRetarding effect of acetic acid on growth of contaminated bacteria during shoyu-koji making processAuthorsMizunuma, T.; Hayashi, K.; Terada, M.; Yokotsuka, T.SubjectsACETIC acid; BACTERIAPublicationJournal of Food Science (Wiley-Blackwell), 1979, Vol 44, Issue 2, p359ISSN0022-1147Publication typeArticle