絲状菌類のDiastase組成に關する研究(第11報) : 精酒の醗酵中に於けるDiastaseの消長

Persistent ID (NDL): info:ndljp/pid/10547039

Material type: 記事

Author: 北原,覺雄ほか

Publisher: 大阪醸造學會

Publication date: 1953-09-15

Material Format: Digital

Journal name: 醗酵工學雑誌 31(9)

Publication Page: p.349-354

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Notes on use

Note (General)：: 著者所属: 京都大學食糧科學研究所Affiliation: Research Institute for Food Science, Kyoto Univ.

Detailed bibliographic record

Summary, etc.：: In the manufacture of sake, yeast-fermentation takes place simultaneously with saccharification of steemed rice by koji-diasgtase.In this paper, autho...

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Digital

Material Type: 記事
Title: 絲状菌類のDiastase組成に關する研究(第11報) : 精酒の醗酵中に於けるDiastaseの消長
Author/Editor: 北原,覺雄
村田,卯一
Publication, Distribution, etc.: 日本 : 大阪醸造學會
Publication Date: 1953-09-15
Publication Date (W3CDTF): 1953-09-15
Alternative Title: Studies on the Diastatic Enzyme System of Mold (XI) : The Fate of Koji-Diastase in the Fermenting Mash of Sake
Periodical title: 醗酵工學雑誌
No. or year of volume/issue: 31(9)
Volume: 31(9)
Pages: 349-354
Text Language Code: JPN
Alias of Author: KITAHARA,Kazuo
MURATA,Uichi
Note (General): 著者所属: 京都大學食糧科學研究所
Affiliation: Research Institute for Food Science, Kyoto Univ.
Persistent ID (NDL): info:ndljp/pid/10547039
https://dl.ndl.go.jp/pid/10547039
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/10391237
https://dl.ndl.go.jp/pid/10391237
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