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Analysis of sake moromi fermentation using the concept of integrated fermentation temperature : Yuichi Yamane1, Jun-Ichi Koizumi2, Shota Tanimoto3, Yoshinobu Tsuchiya3, Naomichi Nishio1∗, and Shiro Nagai1 (Department of Fermentation Technology, Faculty of Engineering, Hiroshima University, Kagamiyama, Higashi-Hiroshima 7391, Division of Bioengineering, Faculty of Engineering, The National University of Yokohama, Tokiwadai, Hodogaya-ku, Yokohama 2402, and Hiroshima Prefectural Food Technological Research Center, Hijiyama-honmachi, Minami-ku, Hiroshima 7323) Seibutsu-kogaku 73: 373–379. 1995

Book ID
113397682
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
167 KB
Volume
80
Category
Article
ISSN
0922-338X

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