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Autor:
Tohiro Takahashi, Kuniaki Kiso, Tomio Saito, Hiroaki Sagawa, Hitoshi Shimoi, Mitsuaki Tsugawa, Ken-ichi Watanabe
Publikováno v:
JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:886-888
The quality of polished rice used in sake breweries in the tohoku district was investigated by New M. G. dyeing method.The quality of polished rice milled in sake breweries were excellent in removal of the germ.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d929f3ca766dc2edde43a498090b9237
https://doi.org/10.6013/jbrewsocjapan1915.81.886
https://doi.org/10.6013/jbrewsocjapan1915.81.886
