Amanote Research

Amanote Research

    RegisterSign In

Technical History of Barley-Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan1988.103.532
Full Text
Open PDF
Abstract

Available in full text

Date

January 1, 2008

Authors
Naoto OKAZAKIMasahiko SHIMODA
Publisher

Brewing Society of Japan


Related search

Sensory Attributes and Classification of Odor Compounds in Barley-Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2013English

Trends in Technical Research of Shochu (I)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1995English

Characteristics of Shochu-Making Barley ^|^ldquo;Nishinohoshi^|^rdquo; In Oita Prefecture.

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2005English

Effects of Application of a Mixture of Lees of Shochu and Chemical Fertilizer on Growth, Yield and Shochu Processing Quality of Barley

Japanese Journal of Crop Science
GeneticsAgronomyCrop ScienceFood Science
2013English

Mugi Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1999English

Analysis of Shochu Components Presented to Shochu Contest in 1984.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1985English

Pig Production Utilized Soybean Curd Residue, Shochu Distiller's Residue (Barley) and Autumn Bud Tea in Saga Prefecture

Nihon Yoton Gakkaishi
2010English

The Technical History of White Lecythi

American Journal of Archaeology
Archeology
1907English

Thallism of Wild Shochu Yeasts.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1986English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy