Art
J-GLOBAL ID：200902292771754468   Reference number：03A0835634

A new process for Sweet White Miso for maintaining high concentration of residual alcohol.

白味噌製造におけるアルコール添加方法について
Author (2)：
KUBO MASATO

About KUBO MASATO

(イヅツみそ)

About イヅツみそ

, 
IWASAKI KEN'ICHI

About IWASAKI KEN'ICHI

(香川県産技セ)

About 香川県産技セ


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

About 日本醸造協会誌


Volume： 98  Issue： 11  Page： 810-813  Publication year： Nov. 15, 2003 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*miso

About miso

,...
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.
白味噌

About 白味噌

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Ethanol

About Ethanol

Reference (6)：
  • 今井誠一. 味噌技術読本. 1990, 54-55
  • 河村守泰. 味噌の醸造技術. 1982, 127-133
  • 久保將人. 醸協. 2002, 97, 597-600
  • 末澤保彦. 香川発食品試報. 1989, 82, 1-5
  • 稲葉三男. 統計学入門. 1985, 12-16
ｍore...
Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
白味噌

About 白味噌

, 
アルコール

About アルコール


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