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Publications by Haruhiko MIZOGUCHI

Quality of Sake Characterized by Lactic Acid Bacterial Flora in Traditional Yeast Starter (Kimoto)

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Removal of Oily Compouents in Traditional Shochu With Fibrillar Polypropylene Fiber.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

Emotional Assessment Before and After Alcohol Drinking Using POMS (Profile of Mood States)

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Components of Taru Sake (3)

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English