Citation: Y. Imai et al., AN IMPROVED METHOD OF MEASURING GLUCOAMYLASE ACTIVITY IN THE PRESENCEOF ALPHA-AMYLASE, Hakkokogaku Kaishi, 71(2), 1993, pp. 93-97
Authors:
KURIYAMA M
TOMITA N
SAHEKI J
KAKII K
SHIRAKASHI T
Citation: M. Kuriyama et al., ADSORPTION, DESORPTION AND TOXICITY OF HG2+ FOR CHLORELLA SP IN THE PRESENCE OF BROMIDE ION, Hakkokogaku Kaishi, 71(2), 1993, pp. 99-103
Citation: T. Saigusa et al., STUDY ON THE CONTROL OF SHOCHU FLAVOR .1. CONTROL OF FLAVOR FORMATIONBY CHANGING THE TIME OF KOJI CULTURE DURING ALL-KOJI SHOCHU FERMENTATION, Hakkokogaku Kaishi, 71(2), 1993, pp. 105-109
Citation: H. Yamada, DEVELOPMENT OF NOVEL PRODUCTIVE FUNCTIONS OF MICROORGANISMS AND THEIRINDUSTRIAL APPLICATIONS, Hakkokogaku Kaishi, 71(2), 1993, pp. 111-113
Authors:
IRIE T
KONISHI T
KUTSUNA T
KOGA K
NAKADA T
Citation: T. Irie et al., PURIFICATION OF XYLANASE FROM CHAETOMIUM-GRACILE MUTANT-1161 AND ITS XYLOBIOSE-FORMING PROPERTIES, Hakkokogaku Kaishi, 70(2), 1992, pp. 109-114
Citation: S. Ueda, DISCUSSION OF THE ORIGIN OF ANCIENT JAPANESE SAKE - SAKE BREWING BY MEANS OF CHEWING AND SPROUTING, Hakkokogaku Kaishi, 70(2), 1992, pp. 133-137