Search Results1-17 of  17

  • OBA Toshiteru ID: 9000004203338

    National Research Institute of Brewing (1996 from CiNii)

    Articles in CiNii:4

    • Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii (1993)
    • Comparison of acid-stable α-amylase production by Aspergillus kawachii in solid-state and submerged cultures (1994)
    • Growth of Submerged Mycelia of Aspergillus kawachii in Solid-State Culture (1995)
  • OBA Toshiteru ID: 9000021000766

    Research Institute of Brewing (1964 from CiNii)

    Articles in CiNii:1

    • The Amino Acids Liberated from Rice-Protein by the Actions of the Mold Proteases (1964)
  • OBA Toshiteru ID: 9000252919474

    Research Institute of Brewing, Tax Administration Agency (1972 from CiNii)

    Articles in CiNii:1

    • n the Useful Effect of Lauryl-compounds as the Preservatives for <I>Saké</I> (II):Lauryl-amino Acids (1972)
  • OBA Toshiteru ID: 9000253666795

    Research Institute of Brewing, Tax Administration Agency (1971 from CiNii)

    Articles in CiNii:1

    • On the Useful Effect of Lauryl-compounds as the Sake Preservatives (1971)
  • OBA Toshiteru ID: 9000255859059

    RESEARCH INSTITUTE OF BREWING, TAX ADMINISTRATION AGENCY (1970 from CiNii)

    Articles in CiNii:1

    • Studies on the Browning of Rice Koji:Part 2. On the precursor of browning substances (1970)
  • OBA Toshiteru ID: 9000255859158

    Reseach Institute of Brewing, Tax Administration Agency (1971 from CiNii)

    Articles in CiNii:1

    • Studies on the Browning of Rice-Koji:Part 3. An Ethyl Ether soluble precursor for browning substance (1971)
  • OBA Toshiteru ID: 9000256489635

    National Research Institute of Brewing (1994 from CiNii)

    Articles in CiNii:1

    • Honkaku-shochu Production Using Shaking Cultured Medium of Aspergillus kawachii (1994)
  • OBA Toshiteru ID: 9000256534962

    Sendai Tax Administration Bureau (1968 from CiNii)

    Articles in CiNii:1

    • On the Sake Yeast in the Brewery (2):The Character of Yeasts separated from the Moromi Mash (1) (1968)
  • OBA Toshiteru ID: 9000256535138

    Research Institute of Brewing (1969 from CiNii)

    Articles in CiNii:1

    • Studies on the Browning of Rice Koji (Part 1) Conditions of the browning (1969)
  • OBA Toshiteru ID: 9000256535741

    Research Institute of Brewing, Tax Administration Agency (1971 from CiNii)

    Articles in CiNii:1

    • Studies on antimicrobial effect of thiamine dilaulylssulfate and sodium laulyl sulfate on therowth ofHiochigbacteria (1971)
  • OBA Toshiteru ID: 9000256538726

    National Research Institute of Brewing National Tax Administration (1981 from CiNii)

    Articles in CiNii:1

    • Remaval of Dimethyl Sulfide-Precursor from Rice by Surface Active Detergents (1981)
  • OBA Toshiteru ID: 9000256539781

    National Research Institute of Brewing (1984 from CiNii)

    Articles in CiNii:1

    • Ultra Filtration of Non-Pasteurized Saké (1984)
  • OBA Toshiteru ID: 9000256540161

    National Research Institute of Brewing (1985 from CiNii)

    Articles in CiNii:1

    • Studies on sensory evaluation of whisky (Part 1) Sensory evaluation of whisky by the flavor profile method.:Studies on Sensory Evaluation of Whisky (Part 1) (1985)
  • Oba Toshiteru ID: 9000256535675

    国税庁醸造試験所 (1971 from CiNii)

    Articles in CiNii:1

    • Studies on catalase of Aspergillus:(Part 1) Effect of various factors affecting the formation of catalase (1971)
  • Oba Toshiteru ID: 9000363300344

    Articles in CiNii:1

    • Change in Antioxdative Activity during Sake Making (1990)
  • Oba Toshiteru ID: 9000363300345

    Articles in CiNii:1

    • Lipoxygenase Activity in White Bran (1990)
  • Oba Toshiteru ID: 9000363323588

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

    Articles in CiNii:17

    • 米こうじの褐変と黒粕 (1971)
    • 米麹の褐変に関する研究-4-醸造工程中の褐変前駆物質の消長 (1971)
    • Studies on metabolism of aromatic compounds in Aspergilli : (I)Formations of p-methoxyphenol and p-hydroxybenzoic Acid from Anisic Acid and the Related Compounds (1971)
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