Shibata Kenya | Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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Hiroshima Prefectural Technology Research Institute Food Technology Research Center | 論文
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- 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)
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion