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Production of shochu on a commercial scale from crushed-rice by a newly developed recycling process with the addition of enzyme and citric acid using post-distillation slurry kept at ambient temperature for one day
Zhang, W. X., Morimura, Shigeru, Kida, KenjiVolume:
94
Year:
1999
Language:
english
Journal:
JOURNAL OF THE BREWING SOCIETY OF JAPAN
DOI:
10.6013/jbrewsocjapan1988.94.989
File:
PDF, 1.26 MB
english, 1999