Search Results1-9 of  9

  • KUROSU Takeyuki ID: 9000001261964

    National Research Institute of Brewing (2004 from CiNii)

    Articles in CiNii:1

    • Relationship between the Preference for Sake (Japanese rice wine) and the Movements of Metabolic Parameters Coinciding with Sake Intake (2004)
  • KUROSU Takeyuki ID: 9000001396065

    National Research Institute of Brewing (2004 from CiNii)

    Articles in CiNii:1

    • Increase in Spontaneous Locomotive Activity in Rats Fed Diets Containing Sake Lees or Sake Yeast (2004)
  • KUROSU Takeyuki ID: 9000018764564

    Osaka Regional Taxation Bureav Office of Brewing Technology (1998 from CiNii)

    Articles in CiNii:2

    • Shubo (1) (1998)
    • Shubo (2) (1998)
  • KUROSU Takeyuki ID: 9000255860379

    Office of Technical Officers, Osaka Regional Taxation Bureau (1982 from CiNii)

    Articles in CiNii:1

    • Studies on Brewing Conditions Affecting the Qualities of Sake (1982)
  • KUROSU Takeyuki ID: 9000256490409

    Osaka Regional Taxation Bureav Office of Brewing Technology (1998 from CiNii)

    Articles in CiNii:1

    • Shubo (1) (1998)
  • KUROSU Takeyuki ID: 9000256490423

    Osaka Regional Taxation Bureau Office of Brewing Technology (1998 from CiNii)

    Articles in CiNii:1

    • Shubo (2) (1998)
  • KUROSU Takeyuki ID: 9000256538743

    Osaka Regional Taxation Bureau, Office of Technical Officers (1981 from CiNii)

    Articles in CiNii:1

    • Studies on Sake-making Conditions Affecting the Qualities of Sake (1981)
  • KUROSU Takeyuki ID: 9000256539618

    Office of Technical Officers, Tokyo Regional Taxation Bureau (1984 from CiNii)

    Articles in CiNii:1

    • Diacetyl Contents of Traditional Shochu (1984)
  • Kurosu Takeyuki ID: 9000004525794

    Articles in CiNii:7

    • 環境庁:排水処理用遺伝子組み換え体微生物の安定保持及び流出汚染の未然防止対策に関する研究 (2000)
    • A gene complementingpyruvate uptake mutation of S. cerevislae. (1999)
    • Isolation of microorganism that ferments xylose, mannsoe, treharose to ethanol (2000)
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