Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria
- DOI
- 10.3168/jds.2021-21721
- Published
- 2022-06
- Container
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3168/jds.2021-21721,
title = {Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria},
author = {Tatsuro Hagi and Atsushi Kurahashi and Yoshifumi Oguro and Kazuya Kodaira and Miho Kobayashi and Sora Hayashida and Hideyuki Yamashita and Yousuke Arakawa and Takayuki Miura and Kaoru Sato and Satoru Tomita and Satoshi Suzuki and Ken-Ichi Kusumoto and Naoko Moriya and Masaru Nomura},
year = {2022},
journal = {Journal of Dairy Science},
doi = {10.3168/jds.2021-21721},
url = {https://doi.org/10.3168/jds.2021-21721}
}RIS
TY - JOUR TI - Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria AU - Tatsuro Hagi AU - Atsushi Kurahashi AU - Yoshifumi Oguro AU - Kazuya Kodaira AU - Miho Kobayashi AU - Sora Hayashida AU - Hideyuki Yamashita AU - Yousuke Arakawa AU - Takayuki Miura AU - Kaoru Sato AU - Satoru Tomita AU - Satoshi Suzuki AU - Ken-Ichi Kusumoto AU - Naoko Moriya AU - Masaru Nomura PY - 2022 JO - Journal of Dairy Science DO - 10.3168/jds.2021-21721 UR - https://doi.org/10.3168/jds.2021-21721 ER -
APA
Hagi, T., Kurahashi, A., Oguro, Y., Kodaira, K., Kobayashi, M., Hayashida, S., Yamashita, H., Arakawa, Y., Miura, T., Sato, K., Tomita, S., Suzuki, S., Kusumoto, K., Moriya, N., & Nomura, M. (2022). Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. Journal of Dairy Science. https://doi.org/10.3168/jds.2021-21721
Source records
- crossref · retrieved 2026-09-26T23:33:29.888Z