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Publications by Koki YOKOTSUKA
Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines. Part XXIV Production of Koshu White Table Wine Using Musts With Different Turbidity.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey A
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Wine Making Principles
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey a Red Wines
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation of Soluble Proteins From Juice, Must and Wines From Muscat Bailey a Grapes
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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