Search Results1-20 of  31

  • 1 / 2
  • SAMUTA TAKASHI ID: 9000363304512

    Okinawa Taxation Office (1987 from CiNii)

    Articles in CiNii:1

    • Changes in fermentation products of awamori yeast grown with putrefactive lactic acid bacteria with different cultural conditions. (1987)
  • SAMUTA TAKASHI ID: 9000363305805

    National Research Institute of Brewing (1992 from CiNii)

    Articles in CiNii:11

    • Distillation of aqueous ethanol solution in isothermal conditions by liquid-membrane-liquid-type membrane distillation. : Continuous ethanol fermentation with separation of ethanol by use of liquid-membrane-liquid-type membrane distillation (I) (1989)
    • Concentration of ethanol by liquid-membrane-liquid-type membrane distillation. : Continuous ethanol fermentation with separation of ethanol using liquid-membrane-liquid-type membrane distillation (II). (1990)
    • On-line monitoring of alcohol concentration in sake mash by use of liquid-membrane-lipuid-type membrane distillation and a semiconductor-type alcohol sensor. (1992)
  • SAMUTA Takashi ID: 9000000935740

    Department of Anesthesia, Kagawa Rosai Hospital (2004 from CiNii)

    Articles in CiNii:4

    • Higher Occurrence of Coughing Induced by Rapid Thyamilal Injection into the Central Vein (2002)
    • Difficulty in removing an epidural catheter due to knotting (2003)
    • Severe Chronic Lithium Intoxication Successfully Treated with Continuous Hemodiafiltration (2004)
  • SAMUTA Takashi ID: 9000020739882

    Articles in CiNii:1

    • Characteristic flavor of Kansho-shochu (sweet potato spirit). (1990)
  • SAMUTA Takashi ID: 9000020871839

    Articles in CiNii:1

    • Identification of Monoterpene Alcohol .BETA.-Glucosides in Sweet Potatoes and Purification of a Shiro-koji .BETA.-Glucosidase. (1991)
  • SAMUTA Takashi ID: 9000020983256

    Articles in CiNii:1

    • Component changes during putrefactive and normal fermentation of Awamori Moromi Mash. (1986)
  • SAMUTA Takashi ID: 9000020983278

    Articles in CiNii:1

    • Characterization of components in putrefactive and normal Awamori. (1986)
  • SAMUTA Takashi ID: 9000253304273

    Division of Anesthesiology, Kagawa Rosai Hospital (2002 from CiNii)

    Articles in CiNii:1

    • Higher Occurrence of Coughing Induced by Rapid Thyamilal Injection into the Central Vein. (2002)
  • SAMUTA Takashi ID: 9000255860382

    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)
  • SAMUTA Takashi ID: 9000256487624

    Machida Shuzo Co., Ltd. (2008 from CiNii)

    Articles in CiNii:1

    • Evaluation of the Rectification Efficiency of Pot-Stills by Means of Number of Theoretical Plates (2008)
  • SAMUTA Takashi ID: 9000256488175

    National Research Institute of Brewing (1989 from CiNii)

    Articles in CiNii:1

    • Changes in Nitrogen Compounds in Sake Moromi Mashed with Parboiled Rice (1989)
  • SAMUTA Takashi ID: 9000256488712

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • Effect of Low Level γ-Irradiation on <I>Shochu</I> Flavor (1990)
  • SAMUTA Takashi ID: 9000256488769

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • A Travel Looking for Traditional Alcoholic Beverages of Around Pantanal in South America (1990)
  • SAMUTA Takashi ID: 9000256488778

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • Production of Spirits from Uncooked Corn Grits by Solid-state Ethanol Fermentation System (1990)
  • SAMUTA Takashi ID: 9000256489075

    National Research Institute of Brewing (1991 from CiNii)

    Articles in CiNii:1

    • β-Glucosidase Activity in <I>Shiro-koji</I> and Its Contribution to Sweet Potato <I>Shochu</I> Flavor (1991)
  • SAMUTA Takashi ID: 9000256489486

    Akita Prefectural Institute of Brewing (1993 from CiNii)

    Articles in CiNii:1

    • On-line Monitoring of Alcohol Concentration in Sake Mash by Use of Membrane Distillation (1993)
  • SAMUTA Takashi ID: 9000256489619

    Akita prefectural Insitute of Brewing (1994 from CiNii)

    Articles in CiNii:1

    • Sake Brewing Tests Using Sake Yeast Akita Ryu-Hana Yeast (AK-1) in Sake Factories:Studies on Brewing of a Gin jo-shu (part 2) (1994)
  • SAMUTA Takashi ID: 9000256490440

    National Research Institute of Brewing (1998 from CiNii)

    Articles in CiNii:1

    • Development of a Sake-Making Method Using Saccharified Rice in a Semi-solid State (1998)
  • SAMUTA Takashi ID: 9000256538734

    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)
  • SAMUTA Takashi ID: 9000256539585

    Office of Technical Officers, Osaka Regional Taxation Bureau (1983 from CiNii)

    Articles in CiNii:1

    • An Approach to the Character of a New Type of Sake (1983)
  • 1 / 2
Page Top