Search Results1-11 of  11

  • NOSIRO K. ID: 9000255857816

    Articles in CiNii:1

    • Studies on the Polishing of Brown Rice used as the Raw material for Sake Brewing:Part 1 How to judge the polishing process (1954)
  • NOSIRO KIKUO ID: 9000252934418

    National Research Institute of Brewing, Tax Administration Agency (1974 from CiNii)

    Articles in CiNii:1

    • TAXONOMIC STUDY ON HIOCHI-BACTERIA, WITH SPECIAL REFERENCE TO DEOXYRIBONUCLEIC ACID BASE COMPOSITION AND CHEMICAL COMPOSITION OF BACTERIAL CELL WALL (1974)
  • NOSIRO Kikuo ID: 9000255859110

    Research Institute of Brewing, Tax Administration Agency (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Hiochi (Part I):Isolation of Hiochi-Bacteria (1970)
  • NOSIRO Kikuo ID: 9000256531613

    Articles in CiNii:1

    • The amylose to amylopectin ratio of starch of the rice used as the raw material for sake brewing (1955)
  • NOSIRO Kikuo ID: 9000256531701

    Articles in CiNii:1

    • The threshold tset (Part 2):For the odor of biacetyl and acetic acid solutions (1956)
  • NOSIRO Kikuo ID: 9000256535470

    Research Institute of Brewing, Tax Administration Agency (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Hiochi (Part IV):Effects of alcohols on the growth of hiochi-bacteria. (1970)
  • NOSIRO Kikuo ID: 9000256535581

    Research Institute of Brewing, Tax Administration Agency (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Hiochi (Part II):Several characters of hiochi-bacteria (1970)
  • NOSIRO Tomoko ID: 9000000836954

    Tokyo Metropolitan Government (1995 from CiNii)

    Articles in CiNii:1

    • A Study on Private Reconstruction of Residents in Residential-Commercial Mixed Use Area of Tokyo (1995)
  • Nosiro K. ID: 9000256530936

    Articles in CiNii:1

    • Die Verwertung des verbrannten Reis als Würzenstoff fur den nachgeahmten Wein (1951)
  • Nosiro Kikuo ID: 9000256535432

    Research Institute of Brewing, Tax Administration Agency (1970 from CiNii)

    Articles in CiNii:1

    • Studies on Hiochi (Part 3):Growth of hiochi-bacteria in saké and its tolerance against ethanol (1970)
  • Nosiro Kikuo ID: 9000256536463

    Research Institute of Brewing, Tax Administration Agency (1974 from CiNii)

    Articles in CiNii:1

    • Studies on Hiochi (part 13):Isolation of the peptides required for growth of hiochi-bacteria (1974)
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