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Publications by Hideo NONOMURA

Yeasts Occurring in a Mash and Koji of Tamari-Soya

Journal of the agricultural chemical society of Japan

English

Report on the Experimental Production of Dessert Wine

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

Decomposition of L-Malic Acid in Musts With Schizosaccharomyces Pombe

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

Related publications

Effect of Fermentation Temperature and Yeasts on the Formation of Higher Alcohol in Awamori Mash

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Bacterial Infections Occurring in Food Yeasts in Manufacturing Stage.

English

Volatile Compounds in Liquor Distilled From Mash Produced Using Koji or Nuruk Under Reduced or Atmospheric Pressure

Journal of the Korean Society of Food Science and Nutrition

English

Change in the Aroma of Sake Koji During Koji-Making

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Mix and Mash-Up

Multidisciplinary

English

Higher Bruhat and Tamari Orders and Their Realizations

Journal of Generalized Lie Theory and Applications

English

The Soya Bean and the New Soya Flour

Notes and Queries

Information Sciences

Literary Theory

English

Studies on the Buffer Action of Tamari.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

Increasing Glycerine Content in Mash.

English