Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making

• Material Type: 記事
• Title: Improvement of Yiedl by Application of Some Commercial Enzyme Preparations in Mirin-Making
• Author/Editor: UCHIDA,MASAHIRO; OYASHIKI,HARUO; NAGAHAMA,GENZO; HANAI,SHIRO
• Publication, Distribution, etc.: 日本 : Society of Fermentation Technology, Japan
• Publication Date: 1983-04-25
• Publication Date (W3CDTF): 1983-04-25
• Periodical title: Journal of fermentation technology
• No. or year of volume/issue: 61(2)
• Volume: 61(2)
• Pages: 127-134
• Text Language Code: ENG
• Note (General): 著者所属: Fushimi Factory, Takara Brewery Co., Ltd.,
• Persistent ID (NDL): info:ndljp/pid/11077285; https://dl.ndl.go.jp/pid/11077285
• 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): 2018-05-10
• Date Accepted (W3CDTF): 2018-05-07
• Date Captured (W3CDTF): 2018-05-07
• 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/11092708; https://dl.ndl.go.jp/pid/11092708
• 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.: The yield in mirin-making in the factory has been much improved by supplementing the mash with two types of commercial enzyme preparations, an α-amyla...