Studies on Brewing Process and the Qualities a Soft Type Sake of Low Alcohol Content
Making of a New Type of Sake Colored Pink Using an Adenine Auxotroph of Sake Yeast (Part 1)
Takeaki ISHIKAWA, Ichiro SHIBUYA, Tetsuro YAMAMOTO, Naoshi NAGASAWA, Kozo OUCHI, Takamichi NISHIYA, Makoto SATO
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1984 Volume 79 Issue 10 Pages 691-694
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