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Analysis of components in sake moromi mash by NIR using a ceramic cell : Takashi Mikami1∗, Shota Tanimoto2, Yoshinobu Tsuchiya2, Toshiyuki Hashimoto2, Ritsushi Ohdoi2, Takaoki Kado2, Yu-ichi Yamane3, and Naomichi Nishio3 (Satake Corporation, Nishihonmachi, Saijo, Higashi-Hiroshima 739-00431∗, Hiroshima Prefectural Food Technology Research Center, Hijiyama-honmachi, Minami-ku, Hiroshima 732-08162, and Department of Fermentation, Faculty of Engineering, Hiroshima University, Kagamiyama, Higashi-Hiroshima 739-00463) Seibutsu-kogaku 76: 233–237. 1998

Book ID
114294378
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
82 KB
Volume
85
Category
Article
ISSN
0922-338X

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