Development of the Two Kinds of New Imo-Shochu by the Use of the Dry Sweet Potato of the Local Specialty Product and Those Flavor Characteristic Evaluations

Japan Journal of Food Engineering - Japan
doi 10.11301/jsfe.16.133
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Society for Food Engineering

Related search

The Development of the Biological Treatment Technology of the Wastewater Discharged From Sweet Potato-Shochu Distillery

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1994English

Correlation Between General Components and General Flavor Compounds in Sweet-Potato-Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2014English

On the So-Called “Imo-Shochû” the Sweet Potato Spirit by Old Method

Bulletin of the Agricultural Chemical Society of Japan
1933English

The Contribution Factor for Flavor of Sweetpotato Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Flavor Characteristic Compounds of Sweet Basil Induced by the Leaf Scrubbing Treatment With Glass Beads.

food preservation science
2004English

On the Steamed Sweet Potato Product. Part VII

Journal of the agricultural chemical society of Japan
1959English

Local Banking Development and the Use of Debt Financing by New Firms

Entrepreneurship: Theory and Practice
EconomicsInternational ManagementBusinessEconometrics
2018English

Exploring the Potential of Local and Exotic Sweet Potato Leaves as Vegetables

Bangladesh Agronomy Journal
2019English

Nitrogen Use Efficiency of Taro and Sweet Potato in the Humid Lowlands of Papua New Guinea

Agriculture, Ecosystems and Environment
Animal ScienceZoologyAgronomyEcologyCrop Science
2000English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy