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J-GLOBAL ID：200902071087748371   Reference number：82A0402680

焼ちゅう酵母研究のあゆみ I

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： 77  Issue： 9  Page： 599-605  Publication year： Sep. 1982 
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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,...
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焼ちゅう酵母

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JST classification (2)：
JST classification
Category name(code) classified by JST.
General 
(FK04021Y)

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,  Microorganism morphology and taxonomy 
(EG03030Y)

About Microorganism morphology and taxonomy

Reference (43)：
  • 1) YABE, K.: Coll. of Agric. Tokyo Bull., 3 221 (1897)
  • 2) 乾環: 東京帝大 (理科) 紀要 15 465 (1901)
  • 3) 宇佐美桂一郎: 東京帝大工科大学学術報告 (三) 15 (1901)
  • 4) LODOER, J.: The Yeast, a taxouomic study.(1970) North Holland Publishing Co.Amsterdam.London.
  • 6) 山本幸雄: 醗酵微生物学 (1949) 朝倉書店
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
焼ちゅう

About 焼ちゅう

, 
酵母

About 酵母

, 
研究

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