Volume number46(10)
味噌の釀造と麹菌

味噌の釀造と麹菌

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味噌の釀造と麹菌

Call No. (NDL)
Z17-416
Bibliographic ID of National Diet Library
10051414
Material type
記事
Author
村上 英也
Publisher
東京 : 日本醸造協会
Publication date
1951-10
Material Format
Digital
Journal name
日本醸造協会雑誌 = Journal of the Brewing Society of Japan / 日本醸造協会 編 46(10) 1951.10
Publication Page
p.377~383
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Detailed bibliographic record

Summary, etc.:

味噌の醸造に於て麹の果す役割は多く、之に關し菌株、製麹條件の比較試験の成績は多く擧げられているが、多数の各種の麹菌を用い、之を選擇し、製麹仕込製品に至るまでの一貫した研究成績は少いように思われるのでこの試験を試みた。特に菌株の選擇に於ては複雑な試験によらずに當業者が簡単な方法で容易に菌の良否乃至特長...

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Bibliographic Record

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Digital

Material Type
記事
Author/Editor
村上 英也
Author Heading
Periodical title
日本醸造協会雑誌 = Journal of the Brewing Society of Japan / 日本醸造協会 編
No. or year of volume/issue
46(10) 1951.10
Volume
46
Issue
10
Pages
377~383
Publication date of volume/issue (W3CDTF)
1951-10