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Publications by Makoto TADENUMA
An Analysis of Sensory Tested Data of Sake by a Neural Network
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Changes in Color and Flavor of Sake Caused by Exposure to Light and Storage
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Differences of Sensory Identification, Their Recall and Retention of Sake Samples Among Three Panel Groups.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Utilization of Wild Yeasts. (Part VIII). Selection of Flocculent Mutants of Yeasts for Waste Water Treatment.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Yeast Culture Conditions and the Appearance of TTC White Strains
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation of a Bacterium Producing Urease for Treatment of Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
