File:NDL1070476 醸造試験所報告 第131号 part1.pdf
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Summary
edit醸造試験所報告 ( ) | |||||||||||||||||||||||||||
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Author |
醸造試験所 |
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Title |
醸造試験所報告 |
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Volume | 第131号 | ||||||||||||||||||||||||||
Publisher |
醸造試験所 |
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Language | jpn | ||||||||||||||||||||||||||
Publication date |
1941 昭和9-16 |
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Place of publication | JP | ||||||||||||||||||||||||||
Source |
institution QS:P195,Q477675 |
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Creator InfoField | 醸造試験所 編 | ||||||||||||||||||||||||||
Publication Place InfoField | 東京 | ||||||||||||||||||||||||||
Subject: NDC InfoField | 588 | ||||||||||||||||||||||||||
Extent InfoField | 合4冊 ; 26cm | ||||||||||||||||||||||||||
Material Type InfoField | Book | ||||||||||||||||||||||||||
Source Identifier: JPNO InfoField | 46038770 | ||||||||||||||||||||||||||
Date Digitized: W3CDTF InfoField | 2010-03-31 | ||||||||||||||||||||||||||
Audience InfoField | 一般 | ||||||||||||||||||||||||||
Title Transcription InfoField | ジョウゾウ シケンジョ ホウコク | ||||||||||||||||||||||||||
Volume Transcription InfoField | 01310 | ||||||||||||||||||||||||||
Publisher Transcription InfoField | ジョウゾウ シケンジョ | ||||||||||||||||||||||||||
Source Identifier: NDLBibID InfoField | 000000699593 | ||||||||||||||||||||||||||
Call Number InfoField | 14.2イ-126 | ||||||||||||||||||||||||||
Creator: NDLNAId InfoField | 00550238 | ||||||||||||||||||||||||||
Type: summaryPartition InfoField | 1 | ||||||||||||||||||||||||||
Contents InfoField | 標題
1. 醤油釀造用麹菌比較試驗(第四報)・松本憲次 出井眞平/1 4. 無鹽蛋白消化の豫備試驗・深井冬史 野々村誠一 中村英一/33 5. 二,三靜岡産醋酸菌に就て(豫報)・深井冬史 中村英一/39 7. 清酒の火持並品位と柿澁蛋白沈澱反應・山本宇三郎 西山美一/59 8. 白糠醪の研究(白糠醪濾液の比重に就て)・山田正一/91 9. 釀造と過酸化水素(第十四報)腐敗せる饀等の香氣恢復に就て・同上/93 10. フェーリング氏液に於けるロッシェル鹽の代品に就て(第一報)・山田正一 玉井一郎/95 11. 同上(第二報)レーン氏法の場合 附。フェーリング氏液に於けるロッシェル鹽の濃度に就て・山田正一 松井久夫 佐藤武男/99 1. 代用原料使用清酒釀造試驗に就て(第一報)・柴田主税 畑生道雄 川人正晴/105 4. 乾燥麹使用清酒釀造試驗・山本宇三郎 西山美一 鈴木弘/131 5. 原料米の精白度を異にせる醪成分の變化比較清酒釀造試驗・伊藤恭五郎 渡邊郁夫 井ノ川市助/145 6. 添麹仕込清酒釀造試驗・山田正一 松井久夫 森孝三/157 7. 醗酵液及酛液使用合成清酒製造試驗・金井春吉 伊藤恭五郎/163 8. 合成清酒製造試驗(第五報)・山田正一 松井久夫 三浦章 森孝三 山菅健司 高橋玉置 井上忠夫/175 9. 合成清酒の研究(第二報)合成清酒原料葡萄糖水飴の性質に就て 松井久夫 惠良敬一 森孝三/183 10. 同上(第三報)合成清酒の火落豫知の方法に就て・松井久夫 高橋玉置 森孝三/189 |
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