Brewing of Sake with Low Urea Contents by the Addition of Inorganic Salts to Moromi Mash

Autor:	Takemitsu Honma, Masaaki Hamachi, Akihiro Kanda, Tomoko Mitsumori
Rok vydání:	1989
Předmět:	chemistry.chemical_compound Inorganic salts chemistry business.industry Urea Brewing Food science business
Zdroj:	JOURNAL OF THE BREWING SOCIETY OF JAPAN. 84:114-117
ISSN:	2186-4012 0914-7314
DOI:	10.6013/jbrewsocjapan1988.84.114
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::33b011d91329c491477fb57768d74936 https://doi.org/10.6013/jbrewsocjapan1988.84.114 Zobrazit plný text záznamu