𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Prediction of Baumé and alcohol concentration in sake moromi fermentation using the concept of integrated fermentation temperature : Yu-ichi Yamane1,4, Shota Tanimoto2, Toshiyuki Hashimoto2, Yoshinobu Tsuchiya2∗, Jun-ichi Koizumi3, Naomichi Nishio1, and Shiro Nagai1,5 (Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University, Kagamiyama, Higashi-Hiroshima 739-85271, Hiroshima Prefectural Food Technology Research Center, Hijiyama-Honmachi, Minamiku, Hiroshima 732-08162, and Division of Bioengineering, Faculty of Engineering, The National University of Yokohama, Tokiwadai, Hodogaya-ku, Yokohama 240-00673) Seibutsu-kogaku 76: 381–388. 1998

Book ID
114294488
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
106 KB
Volume
86
Category
Article
ISSN
0922-338X

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Analysis of sake moromi fermentation usi
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
📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 167 KB
Analysis of components in sake moromi ma
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
📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 82 KB