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ArticleJ-GLOBAL ID:200902023176915899整理番号:89A0234910

Fundamental studies on wort preparation (mashing) technology. Part 1. Mashing conditions and behaviors of nitrogen components in malt and wort.

仕込技術に関する基礎研究 I 仕込条件と麦芽,麦汁の窒素成分の挙動

著者:MORIMOTO K(Kirin Brewery Co., Ltd., Tokyo, JPN)、YOSHIOKA K(Kirin Brewery Co., Ltd., Tokyo, JPN)、HASHIMOTO N(Kirin Brewery Co., Ltd., Tokyo, JPN)・・・
資料名:Monatsschr Brauwiss 巻:41 号:12 ページ:472-478
発行年:1988年12月
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