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[in Japanese]
1982 Volume 77 Issue 1 Pages
1
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
2-6
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
7-9
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
10-13
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]
1982 Volume 77 Issue 1 Pages
14-17
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
18
Published: January 15, 1982
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[in Japanese]
1982 Volume 77 Issue 1 Pages
19-22
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
23-25
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
26-29
Published: January 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]
1982 Volume 77 Issue 1 Pages
31
Published: January 15, 1982
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Time Series Analysis of Investigated Data into Commercial Sakes (Part I)
Tetsuya HOSHINO, Shigehiro KATO, Tadayoshi KIKUCHI, Shyojiro KAWAI
1982 Volume 77 Issue 1 Pages
37-42
Published: January 15, 1982
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Saké Brewing with ce-Rice (Part 2)
Iwao FUKAYA, Shizuo OKURA, Haruhiko TOKUMURA
1982 Volume 77 Issue 1 Pages
43-47
Published: January 15, 1982
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Shin SATO, Toshiteru OHBA, Kazuo SATO, Shinichiro KODAMA, Ken KOBAYASH ...
1982 Volume 77 Issue 1 Pages
48-52
Published: January 15, 1982
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Yataro NUNOKAWA, Satoshi SHIINOKI, Kazuo SAITO, Yoshitsugu YANO
1982 Volume 77 Issue 1 Pages
53-56
Published: January 15, 1982
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A soft-type sake low in alcohol content was made with the application of transglucosidase substituting a part of koji. As most sake yeast ferment only glucose, the application of transglucosidase resulting in low glucose production in the sake-mash repressed the alcoholic fermentation. Moreover, the koji was prepared by incubating at low temperature (less than 35°C) in order to produce glucoamylase liberating glucose in the sakemash as little as possible. Or, the shochu-koji containing a little glucaomylase was used for the production.
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(Part. 6) Comparison of Ordinary Sake and Super-Refined Sake
Hiroichi AKIYAMA
1982 Volume 77 Issue 1 Pages
57-61
Published: January 15, 1982
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(Part. 7) Comparison of Longrange-stored Sake and “Kijo-Shu”
Hiroichi AKIYAMA
1982 Volume 77 Issue 1 Pages
62-67
Published: January 15, 1982
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Takayuki SHIMAZAKI, Kazuyoshi KITANO, Yuzuru IIMURA, Shodo HARA
1982 Volume 77 Issue 1 Pages
68-69
Published: January 15, 1982
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1982 Volume 77 Issue 1 Pages
69
Published: 1982
Released on J-STAGE: November 04, 2011
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