Art
J-GLOBAL ID：200902042031441028   Reference number：83A0192556

焼ちゅう酵母研究のあゆみ V

Author (1)：
NISHIYA TAKAMICHI

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(醸造試)

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Material：
日本醸造協会雑誌  (Journal of the Brewing Society of Japan)

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Volume： 78  Issue： 3  Page： 193-203  Publication year： Mar. 1983 
JST Material Number： F0481A  ISSN： 0369-416X  CODEN： NIJKA4  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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shochu

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
焼ちゅう酵母

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Microbiology(other than viruses)in general 
(EG03010C)

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,  General 
(FK04021Y)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
焼ちゅう

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, 
酵母

About 酵母

, 
研究

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