Výsledky vyhledávání - "Terumitsu Kawai"

An approach to the charactor of a new type of Sake. Part 3. Evaluation of quality of liquors considerring external criterion

Autor: Kenji Kuwahara, Terumitsu Kawai, Takeo Ohta, Kiyoshi Ito, Michitsugu Ogawa, Yoshihisa Toda, Yoshihiko Inoue, Eigoro Nakazawa, Shigeji Murata, Michiro Ishimoto

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:549-553

Affinity between liquors and foods was quantified with the principal component analysis (PCA) method to evaluate the quality of liquors from various aspects.Five principal components were extracted through FCA of the results of a questionnaire on 8 k

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95b47e8077dc71d21dc7b13a7162fe24
https://doi.org/10.6013/jbrewsocjapan1915.81.549

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A New Method of Sensory Test for Sake using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake

Autor: Terumitsu Kawai, Tomio Saito, Eigoro Nakazawa, Seitaro Doi, Yoshinori Wakai, Nami Yamamoto, Masatomo Yamashita, Eiki Nishimura, Shigeji Murata, Hirohisa Shirakami, Michitsugu Ogawa

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 84:109-113

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dfcad669548d2372981b7264a2f841fc
https://doi.org/10.6013/jbrewsocjapan1988.84.109

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