Search Results1-8 of  8

  • NAKAYAMA SHIGENORI ID: 9000254275823

    Fermentative Food Experimental Station of Kagawa-ken (1980 from CiNii)

    Articles in CiNii:1

    • Production of Rice Vinegar Employing Enzyme Preparation (1980)
  • NAKAYAMA SHIGENORI ID: 9000254275866

    Fermentative Food Experimental Station of Kagawa-ken, Takamatsu Branch. (1980 from CiNii)

    Articles in CiNii:1

    • Equipments for Vinegar Production by Aeration (1980)
  • NAKAYAMA SHIGENORI ID: 9000254275876

    Fermentative Food Experimental Station of Kagawa-ken (1980 from CiNii)

    Articles in CiNii:1

    • Utilization of Slimy Polysaccharide Produced by Acetic Acid Bacteria (1980)
  • NAKAYAMA SHIGENORI ID: 9000254760805

    Fermaentative Food Experimental Station of Kagawa Prefecture (1980 from CiNii)

    Articles in CiNii:1

    • Effect of stationary and aerated brewing methods on qualities of rice vinegar. (1980)
  • NAKAYAMA Shigenori ID: 9000018764495

    Takamatsu Technical Research Institute of Shikoku Instrumentation Co., Ltd. (1997 from CiNii)

    Articles in CiNii:2

    • A Microbial and Physicochemical Treatment of Waste Water Eluted from Soy Sauce Cake with Water in Desalting Process (1997)
    • Studies on Desalting Conditions for Soy Sauce Cake Packed in a Column (1997)
  • NAKAYAMA Shigenori ID: 9000256490267

    Takamatsu Technical Laboratories of Shikoku Instrumentation Co., Ltd. (1997 from CiNii)

    Articles in CiNii:1

    • Studies on Desalting Conditions for Soy Sauce Cake Packed in a Column (1997)
  • NAKAYAMA Shigenori ID: 9000256490271

    Takamatsu Technical Research Institute of Shikoku Instrumentation Co., Ltd. (1997 from CiNii)

    Articles in CiNii:1

    • A Microbial and Physicochemical Treatment of Waste Water Eluted from Soy Sauce Cake with Water in Desalting Process (1997)
  • Nakayama Shigenori ID: 9000363301650

    Articles in CiNii:19

    • 粘性物利用による発酵調味食品の開発 (1979)
    • ゆでうどんにおける食酢の保存効果 (1980)
    • 米酢中のグルコン酸について (1981)
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