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Journal of the Society of Brewing, Japan最新文献

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清酒酵母こんじゃく物語 清酒酵母混浊物语
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.207
禎一 大矢
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引用次数: 0
平成28酒造年度 全国新酒鑑評会の審査結果について 平成28年造酒年度全国新酒评会的审查结果,
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.410
独立行政法人酒類総合研究所
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引用次数: 0
時時しょうゆ考 有时酱油考
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.591
隆文 春見
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引用次数: 0
抜粋要旨 中国醸造雑誌『醸酒科技』2016年3期号(総261号) 抜粋要旨 中国醸造雑誌『醸酒科技』2016年3期号(総261号)
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.128
大陸 大森
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引用次数: 0
Effects of the addition of a protease agent to imo-shochu moromi on the volatile compounds and sensory characteristics of imo-shochu. 蛋白酶剂对清烧酒挥发性成分及感官特性的影响。
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.517
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引用次数: 2
An Ideal Shape of Polished Rice for Sake Brewing 酿造清酒理想的精米形状
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.150
Tomio Saito
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引用次数: 0
抜粋要旨 中国醸造雑誌『醸酒科技』2016年8期号(総266号) 抜粋要旨 中国醸造雑誌『醸酒科技』2016年8期号(総266号)
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.487
大陸 大森
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引用次数: 0
The Characteristic and the Historic Change of the Brewing Storehouse in the Meiji, the Taisho Era Period 明治大正时期酒窖的特点及其历史变迁
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.454
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引用次数: 0
日本酒学について 关于日本酒学
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.667
俊治 大平
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引用次数: 0
国産大麦新品種を生かした“地産地消型”焼酎の展開とそのポイント 活用国产大麦新品种的“地产地消型”烧酒的展开及其要点
Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.675
Takashi Nagamine, H. Takaku, Hiroshi Tanaka
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引用次数: 0
期刊
Journal of the Society of Brewing, Japan
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