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Publications by Hirohisa SHIRAKAMI
A Method of the Poperty Calculation on Sake Brewing Based on Material Balance
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
Related publications
Studies on Sake Brewing Water. Part VIII
Journal of the agricultural chemical society of Japan
Studies on Sake Brewing Water. Part VII
Journal of the agricultural chemical society of Japan
Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.
Journal of the agricultural chemical society of Japan
Brewing of a Junmai-Sweet Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Why Did a Beer Technologist Translate a Book on Sake Brewing Technology?
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Investigation of Changes in Antioxidant Activity During Sake Brewing by the ORAC Method
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Changes in Compositions and Microorganisms in Dakusyu-Sake Brewing Using the Bodaimoto Method
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
