Improvement of sake yeast on production of a flavor compound

Improvement of sake yeast on production of a flavor compound

Call No. (NDL): UT51-2012-F645
Bibliographic ID of National Diet Library: 023901149

Material type: 博士論文

Author: Kiyoo Hirooka [著]

Publisher: [Kiyoo Hirooka]

Publication date: [2011]

Material Format: Paper

Capacity, size, etc.: 1冊

Name of awarding university/degree: 大阪市立大学,博士 (理学)

Notes on use

Note (General)：: 博士論文

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Paper

Material Type: 博士論文
Title: Improvement of sake yeast on production of a flavor compound
Author/Editor: Kiyoo Hirooka [著]
Author Heading: 廣岡, 青央ヒロオカ, キヨオ
Publication, Distribution, etc.: [Kiyoo Hirooka]
Publication Date: [2011]
Publication Date (W3CDTF): 2011
Extent: 1冊
Alternative Title: 香気成分の生産に着目した清酒酵母の育種コウキセイブンノセイサンニチャクモクシタセイシュコウボノイクシュ
Degree grantor/type: 大阪市立大学
Date Granted: 平成23年3月24日
Date Granted (W3CDTF): 2011
Dissertation Number: 乙第2634号
Degree Type: 博士 (理学)
Note (Dissertation): 博士論文
Place of Publication (Country Code): JP
Text Language Code: eng
NDLC: UT51
Target Audience: 一般
Note (General): 博士論文
Holding library: 国立国会図書館
Call No.: UT51-2012-F645
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 023901149
http://id.ndl.go.jp/bib/023901149
Bibliographic Record Category (NDL): 213