Itani Tomio | Fac. Of Life And Environmental Sciences Prefectural Univ. Of Hiroshima
スポンサーリンク
概要
関連著者
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ITANI Tomio
School of Bioresources, Hiroshioma Prefectural University
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猪谷 富雄
広島県大
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Tsuchiya Takao
Hiroshima Agricultural Extension Center
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Tamaki Masahiko
School of Bioresources, Hiroshima Prefectural University
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Tamaki Masahiko
School Of Bioresources Hiroshima Prefectural University
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Itani Tomio
School Of Bioresources Hiroshima Prefectural University
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ARAMAKI ISAO
National Research Institute of Brewing
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Tamaki Masahiko
Fac. Of Agriculture Meiji Univ.
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Itani Tomio
Fac. Of Life And Environmental Sciences Prefectural Univ. Of Hiroshima
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猪谷 富雄
県立広島大学
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Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
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MATSUMOTO Hideyuki
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Kurita Shingo
School of Bioresources, Hiroshima Prefectural University
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Toyomaru Miyuki
School of Bioresources, Hiroshima Prefectural University
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Kihara Rie
School of Bioresources, Hiroshima Prefectural University
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Katsuba Zennosuke
Hiroshima Prefecture Agriculture Research Center
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Suenari Kazuo
Hiroshima Prefectural Food Technology Research Center
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Kihara Rie
School Of Bioresources Hiroshima Prefectural University
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Kurita Shingo
School Of Bioresources Hiroshima Prefectural University
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Katsuba Zennosuke
Hiroshima Prefecture Agriculature Research Center
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Matsumoto Hideyuki
Hiroshima Prefectural Food Technology Research Center
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Toyomaru Miyuki
School Of Bioresources Hiroshima Prefectural University
著作論文
- Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
- Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)