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Journal of the Society of Brewing, Japan最新文献

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モンゴルの遊牧民がつくる馬乳酒アイラグについて 关于蒙古游牧民族酿造的马奶酒，
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.63
拓 宮本
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引用次数: 0
抜粋要旨　中国醸造雑誌『醸酒科技』2017年7期号（総277期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年7期号（総277期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.370
大陸 大森
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引用次数: 0
抜粋要旨　中国醸造雑誌『醸酒科技』2017年9期号（総279期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年9期号（総279期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.506
大陸 大森
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引用次数: 0
Effects of the Amount of Bittern Component in Salt on Food Taste and Physical Properties 盐中卤水组分的含量对食品口感和物理性质的影响
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.126
K. Ishikawa
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引用次数: 0
平成29年における醤油の研究業績 平成29年酱油的研究业绩
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.414
編集部
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引用次数: 0
豆味噌の加熱香気がこくに与える影響 豆酱加热的香味对香味的影响
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.9
Yutaka Inoue, Hirohito Watanabe, F. Hayase
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引用次数: 0
ハワイの全米日本酒歓評会に参加して 参加了夏威夷的全美国日本酒欢送会，
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.407
Masaki Okuda
{"title":"ハワイの全米日本酒歓評会に参加して","authors":"Masaki Okuda","doi":"10.6013/jbrewsocjapan.113.407","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.407","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90050354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良 添加蛋白酶或细胞壁分解酶制剂的红曲烧酒制造方法的改良
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.265
Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, H. Tamaki, Y. Sameshima, Kazunori Takamine
{"title":"プロテアーゼまたは細胞壁分解酵素製剤添加による紅麹焼酎製造法の改良","authors":"Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, H. Tamaki, Y. Sameshima, Kazunori Takamine","doi":"10.6013/jbrewsocjapan.113.265","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.265","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77661512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
きょうかい清酒酵母保存株の醸造特性による分別 协会清酒根据酵母保存株的酿造特性进行分类
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.515
N. Okazaki, Futami Noro, Masaaki Inahashi, Katsumi Nakahara, Hirokazu Hasuda, Takafumi Mutou, Tomoko Murakami, Tetsuya Goshima, Takeshi Akao, Y. Kizaki, Takeaki Ishikawa
{"title":"きょうかい清酒酵母保存株の醸造特性による分別","authors":"N. Okazaki, Futami Noro, Masaaki Inahashi, Katsumi Nakahara, Hirokazu Hasuda, Takafumi Mutou, Tomoko Murakami, Tetsuya Goshima, Takeshi Akao, Y. Kizaki, Takeaki Ishikawa","doi":"10.6013/jbrewsocjapan.113.515","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.515","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79916138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
醸造産業の大発展のために（ワイン産業の展望） 为了酿造产业的大发展(葡萄酒产业的展望)
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.125
啓一郎 矢ヶ崎
{"title":"醸造産業の大発展のために（ワイン産業の展望）","authors":"啓一郎 矢ヶ崎","doi":"10.6013/jbrewsocjapan.113.125","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.125","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83063755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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