000			00358nam a2200121Ia 4500
008			170104s2017 xx 000 0 und d
100			_aSura K et al
245		0	_aMicrobiological and Biochemical Changes During Fermentation of Kanji
260			_cMarch - April 2001
300			_a165
773			_tJournal of Food Science and Technology
942			_2ddc _cJA
999			_c346849 _d346849