[P38～42]だし・調味料

[P-39] Physicochemical and microbiological properties of miso with the name "Nesashi" manufactured in Tokushima

*Saori Tsuda¹, Yuto Shibano¹, Ikuko Watanabe², Kiyo Okazaki¹ (1.Shikoku University, graduate school, 2.Shikoku University)

Keywords:Nesashi-miso, long-term fermentation, microbiological properties, physicochemical properties