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Publications by Shodo HARA

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

English

Tetrad Analysis of the Mutants Producing a Large Quantity of ^|^beta;-Phenetyl Alcohol and ^|^beta;-Phenetyl Acetate From Saccharomyces Cerevisiae, and Sake Brewing With Mutants Isolated From Sake Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Isolation of a Bacterium Producing Urease for Treatment of Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English