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Publications by Atsuko ISOGAI
Measurement of Thresholds for Reference Compounds for the Sensory Profiling of Sake (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Change in the Aroma of Sake Koji During Koji-Making
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Utilization of a Computer System for Sensory Test of Sake
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Item Response Models for the Measurement of Thresholds
A Procedure for the Determination of Thresholds in Impaired Sensory Fields.
Journal of Neurology, Neurosurgery and Psychiatry
Psychiatry
Mental Health
Neurology
Surgery
Characteristics of the Rice Cultivar Yumesansui for Sake Brewing (Part I)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
A New Method of Sensory Test for Sake Using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Effect of Facial Sensory Re-Training on Sensory Thresholds
Journal of Dental Research
Dentistry
Measurement of Thermal Thresholds.
Journal of Neurology, Neurosurgery and Psychiatry
Psychiatry
Mental Health
Neurology
Surgery
