PubAg

Main content area

MLA

Makino, Y. "Model for Aerobic Growth of Bacillus Amyloliquefaciens In Processed Soy Sauce Under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration." Food science and technology research, v. 11,.1 pp. 115-121. doi: 10.3136/fstr.11.115

APA

Makino, Y. (2005). Model for aerobic growth of Bacillus amyloliquefaciens in processed soy sauce under various conditions of temperature, initial dry cell mass and ethanol concentration. Food science and technology research, 11, 115-121. doi: 10.3136/fstr.11.115

Chicago

Makino, Y. "Model for aerobic growth of Bacillus amyloliquefaciens in processed soy sauce under various conditions of temperature, initial dry cell mass and ethanol concentration" Food science and technology research 11, no. 1 (2005): 115-121. doi: 10.3136/fstr.11.115