製麺中の成分変化並びに気体成分について

• Material Type: 記事
• Title: 製麺中の成分変化並びに気体成分について
• Author/Editor: 足立,有
• Publication, Distribution, etc.: 日本 : 大阪醸造學會
• Publication Date: 1956-10-15
• Publication Date (W3CDTF): 1956-10-15
• Alternative Title: Chemical Change in the Course of Preparing Koji with Reference to the Carbon Dioxide Content and Humidity of Gas in Koji-trays
• Periodical title: 醗酵工學雑誌
• No. or year of volume/issue: 34(10)
• Volume: 34(10)
• Pages: 463-466
• Text Language Code: JPN
• Alias of Author: ADACHI,Tamotsu
• Note (General): 著者所属: 株式会社 安福武之助商店; Affiliation: The YASUFUKU Brewing Co., Ltd.
• Persistent ID (NDL): info:ndljp/pid/10547980; https://dl.ndl.go.jp/pid/10547980
• 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/10391274; https://dl.ndl.go.jp/pid/10391274
• 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

• Summary, etc.: In the process of preparing koji, the amylase production increased very much during 26〜40 hrs, but after 40 hrs the amylase production curve took a sl...