Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.

Mikami N, Tsukada Y, Pelpolage SW, Han KH, Fukushima M, Shimada K

DOI: 10.1016/j.heliyon.2020.e03379
Published: 2020 Feb
Container: Heliyon
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.heliyon.2020.e03379,
  title = {Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.},
  author = {Mikami N and Tsukada Y and Pelpolage SW and Han KH and Fukushima M and Shimada K},
  year = {2020},
  journal = {Heliyon},
  doi = {10.1016/j.heliyon.2020.e03379},
  url = {https://doi.org/10.1016/j.heliyon.2020.e03379}
}

RIS

TY  - JOUR
TI  - Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.
AU  - Mikami N
AU  - Tsukada Y
AU  - Pelpolage SW
AU  - Han KH
AU  - Fukushima M
AU  - Shimada K
PY  - 2020
JO  - Heliyon
DO  - 10.1016/j.heliyon.2020.e03379
UR  - https://doi.org/10.1016/j.heliyon.2020.e03379
ER  -

APA

N, M., Y, T., SW, P., KH, H., M, F., & K, S. (2020). Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.. Heliyon. https://doi.org/10.1016/j.heliyon.2020.e03379

Source records

pubmed · retrieved 2026-09-27T10:02:45.300Z