清酒酵母の生理(第8報) : 清酒醪酵母の琥珀酸生成能

Persistent ID (NDL): info:ndljp/pid/10547174

Material type: 記事

Author: 藤井,義紹ほか

Publisher: 大阪醸造學會

Publication date: 1953-12-15

Material Format: Digital

Journal name: 醗酵工學雑誌 31(12)

Publication Page: p.474-475

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Notes on use

Note (General)：: 著者所属: 東北大學農學部Affiliation: Facult. Agric., Tohoku Univ.

Detailed bibliographic record

Summary, etc.：: Tow sorts of moromi-preparation of ordinary class in 1951 were sampled a long with their fermentation stages : the one was prepared with yamahai-moto,...

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Digital

Material Type: 記事
Title: 清酒酵母の生理(第8報) : 清酒醪酵母の琥珀酸生成能
Author/Editor: 藤井,義紹
植村,定治郎
Publication, Distribution, etc.: 日本 : 大阪醸造學會
Publication Date: 1953-12-15
Publication Date (W3CDTF): 1953-12-15
Alternative Title: Physiology of the Sake-yeast (VIII) : Ability of Succinic Acid Formation of the So-called Sake-moromi-yeast.
Periodical title: 醗酵工學雑誌
No. or year of volume/issue: 31(12)
Volume: 31(12)
Pages: 474-475
Text Language Code: JPN
Alias of Author: FUJII,Yoshitsugu
UEMURA,Teijiro
Note (General): 著者所属: 東北大學農學部
Affiliation: Facult. Agric., Tohoku Univ.
Persistent ID (NDL): info:ndljp/pid/10547174
https://dl.ndl.go.jp/pid/10547174
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/10391240
https://dl.ndl.go.jp/pid/10391240
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