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醗酵工業便覧 改訂増補
醗酵工業便覧 改訂増補
Paper
図書
中澤亮治(監)、大阪醸造学会(編)
綜文館
1949.1
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Subject Heading
食品学 醗酵 酒 醤油 味噌 食酢 麦酒 醗酵微生物 乳酸菌 酪酸菌 酵母 バクテリア アミノ酸発酵 水素イオン濃度 抗菌性物質 アルコール 清酒 ブドウ酒 ワイン 昭和24年
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