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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
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
Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation of a Bacterium Producing Urease for Treatment of Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
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
Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of the Rice Cultivar Koiomachi for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of Low-Amylose Rice Cultivars for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.
Journal of the agricultural chemical society of Japan
Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
