米麹中の酵母について : (第3報)分離清酒酵母のビタミン要求および醗酵試験

Persistent ID (NDL): info:ndljp/pid/10550486

Material type: 記事

Author: 竹田,正久ほか

Publisher: 大阪醸造學會

Publication date: 1966-07-25

Material Format: Digital

Journal name: 醗酵工學雑誌 44(7)

Publication Page: p.367-371

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Notes on use

Note (General)：: 著者所属: 東京農業大学醸造学科Affiliation: Department of Brewing, Tokyo University of Agriculture

Detailed bibliographic record

Summary, etc.：: A Vitamin-requirement and fermentation test of sake mash was made using sake yeasts isolated from rice koji.1) Using casamino acid as nitrogen source,...

Bibliographic Record

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Digital

Material Type: 記事
Title: 米麹中の酵母について : (第3報)分離清酒酵母のビタミン要求および醗酵試験
Author/Editor: 竹田,正久
塚原,寅次
Publication, Distribution, etc.: 日本 : 大阪醸造學會
Publication Date: 1966-07-25
Publication Date (W3CDTF): 1966-07-25
Alternative Title: Studies on the Yeasts in Rice Koji : (III) Vitamin Requirement and Fermentation Test of Sake Yeasts Isolated from Rice Koji
Periodical title: 醗酵工學雑誌
No. or year of volume/issue: 44(7)
Volume: 44(7)
Pages: 367-371
Text Language Code: JPN
Alias of Author: Takeda,masahisa
Tsukahara,Toraji
Note (General): 著者所属: 東京農業大学醸造学科
Affiliation: Department of Brewing, Tokyo University of Agriculture
Persistent ID (NDL): info:ndljp/pid/10550486
https://dl.ndl.go.jp/pid/10550486
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/10391391
https://dl.ndl.go.jp/pid/10391391
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