1994
DOI: 10.5264/eiyogakuzashi.52.251
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Study on Water Activity, Sodium Content, Potassium Content and Composition of Free Amino Acids of Miso Produced in Iwase, Fukushima.

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“…On the other hand, water activity (a~) is one of the methods for investigating the physical state of water in food (Troller & Christian, 1978). Yoshii (1975), Osawa et al (1983), Matsumoto et al (1992) and Matsui et al (1994) measured the a~ of misos. However, they used the a* value mainly for the regulation of microorganisms.…”
mentioning
confidence: 99%
“…On the other hand, water activity (a~) is one of the methods for investigating the physical state of water in food (Troller & Christian, 1978). Yoshii (1975), Osawa et al (1983), Matsumoto et al (1992) and Matsui et al (1994) measured the a~ of misos. However, they used the a* value mainly for the regulation of microorganisms.…”
mentioning
confidence: 99%