Development of shochu making technology by laboratory fermentation with repetition of sashimoto for a long-term process and yeast strain stability
2010
Miyagawa, H., Kirishima Shuzo Co. Ltd., Miyakonojo, Miyazaki (Japan) | Tang, Y.Q. | Morimura, S. | Wasano, N. | Ota, H. | Okuno, H. | Takase, Y. | Kida, K.
AGROVOC关键词
书目信息
页码
pp. 319-328
其它主题
Composicion quimica; Contaminacion biologica; Fermentacion
语言
日本人
注释
Summaries (En, Ja)
3 tab. 7 fig. 14 ref.
类型
Summary
2010-05-15
AGRIS AP