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naohiro kakimoto
naohiro kakimoto
Botany
Dipodascus magnusii
Biology
Process engineering
Engineering
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3G09-4 焼酎,清酒における2-メチル酪酸エチルの酒質への影響とその濃度(醸造学・醸造工学,一般講演)
2005
ken'iti kuriyama
masahiro nagatomo
yosio yosihama
naohiro kakimoto
kiyosi itou
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The method of manufacturing shochu
1994
haruo ooyasiki
naohiro kakimoto
atusi morita
zhongdeshiye
tadasi ki sigeno
masahiro nagatomo
takumi kouzan
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Manufacturing method of mirin
1994
haruo ooyasiki
satosi matuoka
naohiro kakimoto
zhongdeshiye
tadasi ki sigeno
takumi kouzan
kazutosi torii
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223. みりん醸造に利用するAspergillus oryzaeによる米タンパク質の消化特性
1992
takumi kouzan
naohiro kakimoto
rika ninomiya
kayo yamamoto
haruo ooyasiki
masahiro utida
takuo sakai
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450 みりん醸造における固定化グルコースイソメラーゼの利用 (1)
1991
haruo ooyasiki
naohiro kakimoto
asa sen ko yosihama
rika ninomiya
masahiro utida
takumi kouzan
takuo sakai
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