清酒麹菌の研究(第2報) : 分離選定麹菌に依る清酒釀造

Persistent ID (NDL): info:ndljp/pid/10546426

Material type: 記事

Author: 下田,忠次郎ほか

Publisher: 大阪醸造學會

Publication date: 1950-07-15

Material Format: Digital

Journal name: 醗酵工學雑誌 28(7)

Publication Page: p.261-264

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Notes on use

Note (General)：: 著者所属: 山邑酒造研究所Affiliation: Yamamura Sake-Brewing Co., Ltd.

Detailed bibliographic record

Summary, etc.：: In Jappanese sake-brewing, "Koji" is used to digest starch and protein of the raw rice. "Koji" is made by cultivating Asp. Oryzae on the steamed rice....

Bibliographic Record

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Digital

Material Type: 記事
Title: 清酒麹菌の研究(第2報) : 分離選定麹菌に依る清酒釀造
Author/Editor: 下田,忠次郎
蔭山,公雄
Publication, Distribution, etc.: 日本 : 大阪醸造學會
Publication Date: 1950-07-15
Publication Date (W3CDTF): 1950-07-15
Alternative Title: Studies on Aspergillus Oryzae Strains for Sake-brewing (II) : Sake-brewing by selected Asp. Oryzae strain.
Periodical title: 醗酵工學雑誌
No. or year of volume/issue: 28(7)
Volume: 28(7)
Pages: 261-264
Text Language Code: JPN
Alias of Author: SIMODA,Tyuziro
KAGEYAMA,Kimio
Note (General): 著者所属: 山邑酒造研究所
Affiliation: Yamamura Sake-Brewing Co., Ltd.
Persistent ID (NDL): info:ndljp/pid/10546426
https://dl.ndl.go.jp/pid/10546426
Collection: 障害者向け資料
Collection (Materials For Handicapped People:1): テキストデータ
Collection (particular): 国立国会図書館デジタルコレクション > 電子書籍・電子雑誌 > 学術機関 > 学協会
https://dl.ndl.go.jp/collections/B00043
Acquisition Basis: NII-ELS
Available (W3CDTF): 2017-08-23
Date Accepted (W3CDTF): 2017-08-15
Date Captured (W3CDTF): 2017-08-15
Format (IMT): application/pdf
Access Restrictions: インターネット公開
Availability of remote photoduplication service: 不可
Periodical Title (Persistent ID (NDL)): info:ndljp/pid/10391200
https://dl.ndl.go.jp/pid/10391200
Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション
https://dl.ndl.go.jp