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Publications by Toshiteru OBA

Honkaku-Shochu Production Using Shaking Cultured Medium of Aspergillus Kawachii

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Differences of Sensory Identification, Their Recall and Retention of Sake Samples Among Three Panel Groups.

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