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Publications by Kazuo Suenari
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Plant Production Science
Agronomy
Crop Science
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
Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of the Rice Cultivar Koiomachi for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of Low-Amylose Rice Cultivars for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of the Rice Cultivar Yumesansui for Sake Brewing (Part I)
JOURNAL OF THE BREWING 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
Differences in the Agricultural Characteristics and the Sake Brewing Aptitude of the Brewing Suitable Rice Between Hokkaido and Hyogo Prefecture, Japan
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
