文献
J-GLOBAL ID:200902122273866450
整理番号:98A0306877
梅酒の各種成分と味に及ぼす原料ウメの熟度の影響
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor.
著者 (7件):
KANEKO K
(Koriyama Women’s Junior Coll., Fukushima, JPN)
,
OTOGURO C
(Yamanashi Ind. Technol. Center, Yamanashi, JPN)
,
YOSHIDA N
(Yamanashi Women’s Junior Coll., Yamanashi, JPN)
,
UTADA M
(Yamanashi Ind. Technol. Center, Yamanashi, JPN)
,
TSUJI K
(Koriyama Women’s Junior Coll., Fukushima, JPN)
,
KIKUCHI S
(Koriyama Women’s Univ., Fukushima, JPN)
,
CHA H-S
(Korea Food Res. Inst. Agricultural Utilization Division, Kyonggi-Do, KOR)
資料名:
Food Science and Technology, International, Tokyo
(Food Science and Technology, International, Tokyo)
巻:
4
号:
1
ページ:
59-65
発行年:
1998年02月
JST資料番号:
L2827A
ISSN:
1341-7592
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
日本 (JPN)
言語:
英語 (EN)