AN IMPROVED PROCESS OF MIRIN-MAKING USING SUPPLEMENTAL ENZYME PREPARATIONS AT A LIMITED CONCENTRATION OF ALCOHOL
- Other title
- UN PROCEDE AMELIORE DE FABRICATION DU MIRIN, UTILISANT DES PREPARATIONS ENZYMATIQUES SUPPLEMENTAIRES, A CONCENTRATION LIMITEE EN ALCOOL (fr)
- Author
- UCHIDA M; OYASHIKI H; NAGAHAMA G; HANAI S
TAKARA BREWERY CO. LTD./FUSHIMI-KU/JPN - Source
- JOURNAL OF FERMENTATION TECHNOLOGY (OSAKA, 1977); ISSN 0385-6380; JPN; DA. 1983; VOL. 61; NO 3; PP. 247-252; BIBL. 7 REF.; 1 FIG./4 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PRODUIT FERMENTE FABRICATION RENDEMENT PREPARATION ENZYMATIQUE MIRIN TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FERMENTED PRODUCT MANUFACTURING YIELD FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0352052
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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