雑誌醗酵工学雑誌
Volume number49(1)-49(6) 19710100-19710600
Article乳酸存在時の清酒酵母...

乳酸存在時の清酒酵母の凝集死滅機構と酒造上の問題点についての考察 (清酒酵母の生理的研究-15,16-)

Icons representing 記事

Read via the Internet

Begin reading now

NDL Digital Collections

乳酸存在時の清酒酵母の凝集死滅機構と酒造上の問題点についての考察(清酒酵母の生理的研究-15,16-)

Call No. (NDL)
Z17-395
Bibliographic ID of National Diet Library
8421203
Material type
記事
Author
-
Publisher
[吹田] : 日本醗酵工学会
Publication date
1971-04
Material Format
Digital
Journal name
醗酵工学雑誌 = Journal of fermentation technology 49(4) 1971.04
Publication Page
p.326～329
View All

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

other

  • CiNii Research

    Search Service
    Paper
    You can check the holdings of institutions and databases with which CiNii Research is linked at the site of CiNii Research.
    Check the holdings of this book

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Digital

Material Type
記事
Title
乳酸存在時の清酒酵母の凝集死滅機構と酒造上の問題点についての考察
Series Title
清酒酵母の生理的研究-15,16-
Periodical title
醗酵工学雑誌 = Journal of fermentation technology
No. or year of volume/issue
49(4) 1971.04
Volume
49
Issue
4
Pages
326～329
Publication date of volume/issue (W3CDTF)
1971-04
ISSN (Periodical Title)
0367-5963