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12
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Active since
1955
Masuchika Takeuchi is an author specializing in koji fermentation, crude protein accumulation, and crude protein level.
Publications per year
1955–1955
A Note on the Comparison of Kôji and Submerged Cultures
Kinichirô SAKAGUCHI, Hiroshi Okazaki, Masuchika Takeuchi · Nippon Nōgeikagaku Kaishi · 1955 · 12 citations · Full text
Life Sciences, Biology, Microbiology +17
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