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Experimental fermentations of Ginjo sake with two fuzzy controls : Taizo Hanai1, Yoshio Nishida2, Eiji Ohkusu1, Hiroyuki Honda1, Iwao Fukaya2, Takeshi Kobayashi∗, (Department of Biotechnology, Faculty of Engineering, Nagoya University, Chikusaku, Nagoya 464-011 and Food Research Institute, Aichi Prefectural Goverment, 2-1-1 Shinpukuji-cho, Nishi-ku, Nagoya 4512) Seibutsu-kogaku 73: 283–289. 1995

Book ID
113397609
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
162 KB
Volume
80
Category
Article
ISSN
0922-338X

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