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ArticleJ-GLOBAL ID:200902015626633446整理番号:86A0325069

清酒醸造における原料の処理に関する研究 II 粉砕白米でつくったこうじによる清酒の醸造

Treatment of rice in Sake brewing. Part II. Sake brewing using rice koji made from powdered rice.

著者:今安さとし(大倉酒造研)、打越文雄(大倉酒造研)、斉藤義幸(大倉酒造研)・・・
資料名:日本農芸化学会誌 巻:60 号:3 ページ:213-218
発行年:1986年03月
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