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ID 38517
file
k6499_3.pdf 928 KB
k6499_1.pdf 207 KB
k6499_2.pdf 208 KB
title alternative
高品質清酒醸造のための原料米の酒造適性に関する研究
creator
Anzawa, Yoshihiko
NDC
Agriculture
language
eng
nii type
Thesis or Dissertation
HU type
Doctoral Theses
DCMI type
text
format
application/pdf
text version
ETD
relation references
Yoshihiko Anzawa, Yoshihito Nabekura, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Mitsuoki Kaneoke, Kazunori Kume, Masaki Mizunuma, Ken-ichi Watanabe, Kazuaki Katsumata, and Dai Hirata; Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 77(10), 2160-2165 (2013). (doi: 10.1271/bbb.130515)
Yoshihiko Anzawa, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Kazuaki Katsumata, Kazunori Kume, Ken-ichi Watanabe, Masaki Mizunuma, and Dai Hirata; Late-Maturing Cooking Rice Sensyuraku Has Excellent Properties, Equivalent to Sake Rice, for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 78(11), 1954-1962 (2014). (doi: 10.1080/09168451.2014.930329)
relation references URL
https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article
http://www.ncbi.nlm.nih.gov/pubmed/25351334
grantid
甲第6499号
degreeGrantor
広島大学(Hiroshima University)
degreename Ja
博士(工学)
degreename En
Doctor of Engineering
degreelevel
doctoral
date of granted
2014-09-25
department
Graduate School of Advanced Sciences of Matter