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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
Journal of the Society of Brewing, Japan 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，
Journal of the Society of Brewing, Japan 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
Journal of the Society of Brewing, Japan 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）
Journal of the Society of Brewing, Japan 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。
Journal of the Society of Brewing, Japan 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
Journal of the Society of Brewing, Japan 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）
Journal of the Society of Brewing, Japan 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
Journal of the Society of Brewing, Japan 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
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.667
俊治 大平
{"title":"日本酒学について","authors":"俊治 大平","doi":"10.6013/jbrewsocjapan.112.667","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.667","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78417688","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
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
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.675
Takashi Nagamine, H. Takaku, Hiroshi Tanaka
{"title":"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","authors":"Takashi Nagamine, H. Takaku, Hiroshi Tanaka","doi":"10.6013/jbrewsocjapan.112.675","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.675","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75267634","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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