Aroma Quality of Kokuto-shochu Made in Factory-scale Shuchu Brewing Experiments Character of the 5-15 Strain Isolated from Kokuto Enrichment Culture Method (Part 3)
HOSAKA, Masaru, KITEI, Hiroyuki, YAMADA, Takahiro, GOTOH, Takumi, NAKATA, Hisayasu, SAKAI, TakashiVolume:
92
Year:
1997
Language:
english
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.92.65
File:
PDF, 1.10 MB
english, 1997