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Publications by Tetsuzo KUDO
Studies on Characteristics of Buckwheat Raw Material in Shochu Making (2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Thallism of Wild Shochu Yeasts.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Diacetyl Productivity and Citric Acid Assimilation of Lactic Acid Bacteria Isolated From Shochu Mash
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Characteristics of Shochu-Making Barley ^|^ldquo;Nishinohoshi^|^rdquo; In Oita Prefecture.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
The Process of Formation Traditonal Shochu Making Method (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Conditions Affecting the Fermentation in Shochu Making With the Use of Uncooked Cereals
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Non-Wood Fibers Paper as Making Raw Material
JAPAN TAPPI JOURNAL
Exploration of Horse Leather Material as Raw Materials in Making Footwear
Balong International Journal of Design
Effect of High Soil Temperature in Early Growth Stage on Tuberous Root of Sweet Potato Cultivar “Koganesen Gan” for Shochu Raw Material
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Biochemical Studies on Buckwheat Α-Glucosidase
Agricultural and Biological Chemistry
Success Factors in Decision Making and Negotiation Processes for Raw Material Supply Transactions
European Journal of Multidisciplinary Studies
The Characteristics of Particle Size in Natural Mineral Pigment for Azurite Raw Material
Journal of the Korean Conservation Science for Cultural Properties
