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Publications by Kojiro TAKAHASHI
On the Composition of Various Liqueurs.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Cooperativity of Allosteric Enzymes Involving the Stable Enzyme-Intermediate
Seibutsu Butsuri
Inorganic Components in Rice Germ Affecting Reduction of Amino Acid Content in Sake Moromi Mash.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Making of Sake Using Puffed Low Polished Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Effect of Mineral Salts on Sake Making. (Part 3). Effect of Minerals on Rice Digestion at Sake Brewing With Puffed Brown Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Effects of Temperature and Sake Components on the Production of Ethylcarbamate
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation and Identification of Red Rice Pigments
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. (Part 8). Formation of Aroma Components During "Secondary Fermentation" by the Yeast.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Studies on Rice Koji for Mirin Produced by Heat-Blasting Treatment (Part 1)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sponsor-Based Evaluation of the System for the Execution of Clinical Trial at Hospitals and Related Issues
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
