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Publications by Hazime YOSHIZUMI
Studies on the Bacteria Found During the Process of Wine Making
Agricultural and Biological Chemistry
Related publications
The Making of Great Wine
Elements
Geochemistry
Earth
Planetary Sciences
Petrology
Monitoring Stress-Related Genes During the Process of Biomass Propagation of Saccharomyces Cerevisiae Strains Used for Wine Making
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Variations of Urea and Ammonium Contents During Wine Making
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Change of the Calf-Skin During the Process
Nihon Chikusan Gakkaiho
A Rapid Determination of Contaminated Bacteria During Shoyu-Koji Making Process by Luciferase Methods
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Histological Changes of Calf Skin During the Process
Nihon Chikusan Gakkaiho
Studies on Granulating Process in Tablet Making. IV
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Studies on the Yeasts Found in “Miso.”
Journal of the agricultural chemical society of Japan
On the Selection of Grape Varieties for Wine Making. (Part 3.)
Journal of the agricultural chemical society of Japan
