Art
J-GLOBAL ID：200902132856438401   Reference number：02A0501189

Factors in the formation of haze.

破精の形成要因
Author (3)：
SUDO SHIGETOSHI

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(酒類総合研)

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, 
KOSEKI TAKUYA

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(酒類総合研)

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, 
KIZAKI YASUZO

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(酒類総合研)

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

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Volume： 97  Issue： 5  Page： 369-376  Publication year： May. 15, 2002 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*koji making

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,...
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Aspergillus oryzae

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Sake(=rice wine) 
(FK04023G)

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Reference (19)：
  • 1) (財) 日本醸造協会編: 増補改訂清酒製造技術, p161 (1998)
  • 2) 岡崎直人, 福田典雄, 菅間誠之助: 醸協, 74, 687-691 (1979)
  • 3) K. ITO, A. KIMIZUKA, N. OKAZAKI, and S. KOBAYASHI: J. Ferment. Bioeng, 68, 7-13 (1989)
  • 4) 原田祥司, 瀬頭一平, 吉田肇, 若林邦宏, 伊藤清, 蓮尾徹夫, 宮野信之: 醸協, 83, 485-490 (1988)
  • 5) 吉井美華: 生物工学, 77, 199 (1999)
ｍore...
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要因

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