OYASHIKI HARUO | Central Research Laboratories, Takara Shuzo Co., Ltd.

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概要

• OYASHIKI HARUOの詳細を見る
• 同名の論文著者
• Central Research Laboratories, Takara Shuzo Co., Ltd.の論文著者

関連著者

• UCHIDA Masahiro

  Department of Physics, Tokyo Institute of Technology

• Uchida M

  Takara Shuzo Co. Ltd. Shiga Jpn

• OKA Satoru

  Faculty of Engineering, Hiroshima University

• OBAYASHI AKIRA

  Central Research Laboratories, Takara Shuzo Co., Ltd.,

• Oka S

  Faculty Of Engineering Hiroshima University

• Obayashi A

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Uchida M

  Department Of Physics Tokyo Institute Of Technology

• UCHIDA Masahiro

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• OYASHIKI HARUO

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• Oyashiki Haruo

  Central Research Laboratories Takara Shuzo Co. Ltd.

• OBAYASHI Akira

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• Hanai Shiro

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Hanai S

  Central Research Laboratories Takara Shuzo Co. Ltd.

• KUROSE NAOTAKA

  Alcoholic Beverages and Foods Research Laboratories, Takara Shuzo Co. Ltd.

• Kurose N

  Alcoholic Beverages And Foods Research Laboratories Takara Shuzo Co. Ltd.

• KUROSE Naotaka

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• MURATA KENJI

  Central Research Laboratories, Takara Shuzo Co., Ltd.,

• HIRAI NOBUYUKI

  Central Research Laboratories, Takara Shuzo Co., Ltd.,

• HANAI SSHIRO

  Central Research Laboratories, Takara Shuzo Co., Ltd.,

• Hirai Nobuyuki

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Oyashiki Haruo

  Beverages Research Laboratories Takara Shuzo Co. Ltd.

• Murata Kenji

  Central Research Laboratories Takara Shuzo Co. Ltd.

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著作論文

• Use of Koji Prepared with a High Citric Acid Producing Mutant of Aspergillus usamii as a Raw Material for Sake Brewing : This study was presented at the Annual Meeting of the Agricultural Chemical Society of Japan, April 2,1987.
• Mirin-Making at Low Alcohol Concentration with Koji Prepared with a New Mutant of Aspergillus usamii
• Mirin-Making Using Long-Life Koji with Low Water Content
• Relationship between Conditions for Steaming Rice and Productivity in Mirin-Making
• Relationship between Enzyme Efficiency and Alcohol Concentration in Mirin Mash

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