Evaluation of the distilled beer or 'Happoshu'

Yonekura, Y.; Yamaguchi, Y.; Sakurai, H.

Evaluation of the distilled beer or 'Happoshu'

2007

Yonekura, Y.(Iwate-ken. Industrial Research Inst., Morioka (Japan)) | Yamaguchi, Y. | Sakurai, H.

Beer or 'Happoshu' kinds were distilled and their values were evaluated. The liquor under atmospheric pressure distillation had their individuality better than the one under decompressed distillation.

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AGROVOC Keywords

aprovechamiento de desechos beers cervezas distillation distilling food technology licores liqueur liqueurs technologie alimentaire tecnologia de alimentos waste utilization

Bibliographic information

Published in

Journal of Iwate Industrial Research Institute (Japan)

Issue 14 ISSN 1348-7779

Pagination

pp. 35-36

Other Subjects

Biere; Destilacion; Utilisation des dechets

Language

Japanese

Note

Summaries (En, Ja)

4 tab.

Type

Summary

In AGRIS since: 2009-04-15

Format: AGRIS AP

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Evaluation of the distilled beer or 'Happoshu'

2007

AGROVOC Keywords

Bibliographic information