HIRAI NOBUYUKI | Central Research Laboratories, Takara Shuzo Co., Ltd.,

スポンサーリンク

概要

• HIRAI NOBUYUKI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

• KUROSE NAOTAKA

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

• 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

• Kurose N

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

• KUROSE Naotaka

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• UCHIDA Masahiro

  Central Research Laboratories, Takara Shuzo Co., Ltd.

• OYASHIKI HARUO

  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.,

• Hirai Nobuyuki

  Central Research Laboratories Takara Shuzo Co. Ltd.

• Murata Kenji

  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.

もっと見る 閉じる

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.

スポンサーリンク