Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Kenji FUNAKI
Development of the Two Kinds of New Imo-Shochu by the Use of the Dry Sweet Potato of the Local Specialty Product and Those Flavor Characteristic Evaluations
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
The Development of the Biological Treatment Technology of the Wastewater Discharged From Sweet Potato-Shochu Distillery
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Correlation Between General Components and General Flavor Compounds in Sweet-Potato-Shochu
JOURNAL OF THE BREWING SOCIETY OF JAPAN
On the So-Called “Imo-Shochû” the Sweet Potato Spirit by Old Method
Bulletin of the Agricultural Chemical Society of Japan
The Contribution Factor for Flavor of Sweetpotato Shochu
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Flavor Characteristic Compounds of Sweet Basil Induced by the Leaf Scrubbing Treatment With Glass Beads.
food preservation science
On the Steamed Sweet Potato Product. Part VII
Journal of the agricultural chemical society of Japan
Local Banking Development and the Use of Debt Financing by New Firms
Entrepreneurship: Theory and Practice
Economics
International Management
Business
Econometrics
Exploring the Potential of Local and Exotic Sweet Potato Leaves as Vegetables
Bangladesh Agronomy Journal
Nitrogen Use Efficiency of Taro and Sweet Potato in the Humid Lowlands of Papua New Guinea
Agriculture, Ecosystems and Environment
Animal Science
Zoology
Agronomy
Ecology
Crop Science
