Výsledky vyhledávání - "Tsuneshi Kawasaki"

Determination of Glucosamine in Rice-koji by High Performance Liquid Chromatography

Autor: Keiji Furukawa, Akihisa Furukawa, Tsuneshi Kawasaki, Yoshitsugu Iemura

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 86:801-803

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b1d649d16f6ce6cda37192261253289e
https://doi.org/10.6013/jbrewsocjapan1988.86.801

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Autor: Tsuneshi KAWASAKI

Publikováno v: JOURNAL OF THE BREWING SOCIETY OF JAPAN. 84:525-528

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09bc475c056bdbdba2b1d909fb2293ad
https://doi.org/10.6013/jbrewsocjapan1988.84.525

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Akademický článek

Promotion mechanism of enzymolysis in rice by teichoic acid : Haruhiko Mizoguchi, Masato Tsurumoto, Akihisa Furukawa, and Tsuneshi Kawasaki ( Kikumasamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe-shi, Hyogo 658) Hakkokogaku 69: 219–224. 1991

Publikováno v: In Journal of Fermentation and Bioengineering 1991 72(2):144-144

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Akademický článek

Separation of promotion factor on enzymatic dissolution of rice from autolyzate of lactic acid bacteria : Haruhiko Mizoguchi, Masato Tsurumoto, Akihisa Furukawa, and Tsuneshi Kawasaki ( Kikumasamune Sake Brewing Co. Ltd., 1-8-6 Uozaki-nishimachi, Higashinada-ku, Kobe-shi, Hyogo 658) Hakkokogaku 69: 211–217. 1991.

Publikováno v: In Journal of Fermentation and Bioengineering 1991 72(2):144-144

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Studies on the so-called proteinturbidity of saké(II)

Autor: Kunisuke ICHIKAWA, Yukio INOUE, Tsuneshi KAWASAKI

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 50:292-287

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b7e37043ddbae6d8606e37a6639c3d20
https://doi.org/10.6013/jbrewsocjapan1915.50.292

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Studies on the so-called Protein-turbid Saké(I) On the Disappearance of turbidity by the Enzyme

Autor: Yukio Inoue, Tsuneshi Kawasaki

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 48:431-425

(1)こん濁清酒のこん濁除去法として蛋白分解酵素を主体とする酵素を使用してその可能なことを発見し, その中市販のスビターゼFを使用するのが便利で且つ有効なことを認めた。(2)大阪�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3f6a4cd42623b5edca5091fa83821fc1
https://doi.org/10.6013/jbrewsocjapan1915.48.431

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