Yuka KAKU, Etsuko SUGAWARA, Kiyoshi TAKAHASHI: "Effect of the Manufacturing Process (the Hardness of Steamed-cooked Soybeans and the Temperature During the Aging Process) on the Formation of Aroma Components of Red Salty Rice Miso with Aging"Nippon Shokuh
Yuka KAKU, Etsuko SUGAWARA, Kiyoshi TAKAHASHI: "Effect of the Manufacturing Process (the Hardness of Steamed-cooked Soybeans and the Temperature During the Aging Process) on the Formation of Aroma Components of Red Salty Rice Miso with Aging"Nippon Shokuh
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Yuka KAKU、Etsuko SUGAWARA、Kiyoshi TAKAHASHI：“制造工艺（蒸煮大豆的硬度和熟成过程中的温度）对红咸米味噌熟化过程中香气成分形成的影响”Nippon Shokuh
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