10 results on '"Takemitsu Honma"'
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2. On the Urea Content of Sake Brewed with Enzyme Preparations and Influence of Fermentation Temperature on Urea Formation
3. Enzyme Activities of Rice koji and Urea Contents in Produced Sake
4. Pilot Scale Sake Brewing with use of Storaged Dried Rice Koji
5. Brewing of Sake with Low Urea Contents by the Addition of Inorganic Salts to Moromi Mash
6. Bench Scale Sake Brewing using Stored Dried Rice Koji Studies on the Storage of Dried Rice Koji (Part 2)
7. Effects of promotion factors on flavor formation in a liquid fermented sake of synthetic saccharified solutions
8. Promotion factors of flavor production in a liquid fermentation
9. Effects of promotion factors on the flavor formation in a liquid fermented sake
10. A factor of high flavor components in a liquid fermentation system
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