Oxidation-Reduction Potentials of Sake and Synthetic Sake. Part XI On the Relationship of the Various Fermenting Processes of Sake to Oxido-reduction Potentials and Indicator Time Test (I. T. T.) Values of Sake Mash

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Bibliographic Details
Published inNippon Nōgeikagaku Kaishi Vol. 37; no. 5; pp. 287 - 290
Main Authors MIYACHI, Noboru, KAYAHARA, Kenji
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 1963
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ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.37.287