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Publications by Naoto OKAZAKI

Sensory Attributes and Classification of Odor Compounds in Barley-Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2013English

Results of Practical Tests for Sake Making With Use of Saccharified Rice Flour Solution During Heisei 1 Brewing Year

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1991English

Old Sake Made in the Lloreki 6 Th (1756) Belonging to the Watanabe Family in Niigata Prefecture

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1999English

Development of a Compact Testing Mill and the Determination of Polishing Conditions

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1993English

Growth and Fermentation Properties of Fungi Absidia Separated From Chinese Qu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1995English

Characteristics of Shochu-Making Barley ^|^ldquo;Nishinohoshi^|^rdquo; In Oita Prefecture.

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2005English

Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1990English

A Study of Electroconductivity to the Human Skin

Zen Nihon Shinkyu Gakkai zasshi (Journal of the Japan Society of Acupuncture and Moxibustion)
1983English

Technical History of Barley-Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

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