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Physiological preference of sake

2010

Izu, H., National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)

AGROVOC Keywords
alcoholic fermentation analyse organoleptique arroz brassage brewing calidad cereales cereals fermentation fermentation alcoolique food processing malteado organoleptic analysis organoleptic properties palatabilidad palatability procesamiento de alimentos quality rice riz traitement des aliments
Bibliographic information
Volume 105 Issue 2 ISSN 0914-7314
Pagination
pp. 56-62
Other Subjects
Fermentacion alcoholica; Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Qualite; Fermentacion; Cereale; Appetabilite
Language
Japanese
Note
7 fig. 10 ref.
2010-05-15
AGRIS AP
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