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pro vyhledávání: '"HIROTSUNE, Masato"'
Publikováno v:
In Journal of Bioscience and Bioengineering 2005 100(5):531-537
Publikováno v:
Journal of Process Control. 6:323-326
In the sake mashing process, we established the following four stages for optimal control of sensory evaluation. (1) To estimate the sensory evaluation value from the component concentrations of sake . (2) To create a model that can approximate the t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::257cb3a36bbabb5445bf13a4369a0acb
https://doi.org/10.1016/0959-1524(95)00043-7
https://doi.org/10.1016/0959-1524(95)00043-7
Akademický článek
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5′ Untranslated region of the Hsp12 gene contributes to efficient translation in Aspergillus oryzae.
Publikováno v:
Applied Microbiology & Biotechnology; Apr2006, Vol. 70 Issue 3, p333-336, 4p, 1 Diagram, 1 Graph
Publikováno v:
Applied Microbiology & Biotechnology; Jan2005, Vol. 66 Issue 3, p291-296, 6p, 2 Diagrams, 1 Chart, 1 Graph
Autor:
Tsuboi, Hirokazu, Wakisaka, Yasushi, Hirotsune, Masato, Akao, Takeshi, Yamada, Osamu, Akita, Osamu
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Apr2003, Vol. 67 Issue 4, p765-771, 7p, 2 Diagrams, 1 Chart, 9 Graphs
Autor:
Tsuboi, Hirokazu, Koda, Akio, Toda, Tomomi, Minetoki, Toshitaka, Hirotsune, Masato, Machida, Masayuki
Publikováno v:
Bioscience, Biotechnology & Biochemistry; Jan2005, Vol. 69 Issue 1, p206-208, 3p
Autor:
TSUBOI, Hirokazu, KODA, Akio, TODA, Tomomi, MINETOKI, Toshitaka, HIROTSUNE, Masato, MACHIDA, Masayuki
Publikováno v:
Bioscience, Biotechnology, and Biochemistry; January 2005, Vol. 69 Issue: 1 p206-208, 3p
Autor:
Hirotsune, Masato
酒類醸造業界の最大懸案事項は、醸造工程の合理化による製造原価の低減と、新規な酒類の開発による酒類消費量の増大である。本研究は、このような背景のもとで、バイオリアクター
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::820f23b1afe51f1bd9bf507b33e7939b
http://ir.lib.hiroshima-u.ac.jp/00031813
http://ir.lib.hiroshima-u.ac.jp/00031813
Publikováno v:
In Journal of Fermentation and Bioengineering 1992 74(2):112-116