共 50 条
- [1] STUDIES ON THE SUBSTANCE TO STIMULATE ACETIC-ACID FERMENTATION .5. SEPARATION OF THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION FROM WHITE SOY-SAUCEJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (03): : 136 - 142NANBA, TTAKEUCHI, T
- [2] STUDIES ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .9. STIMULATIVE EFFECTS OF THE VARIOUS COMPOUNDS ON THE ACETIC-ACID PRODUCTION BY ACETOBACTER-PASTEURIANUS NO-2JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (05): : 331 - 337NANBA, TKATO, H
- [3] STUDIED ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .10. CHANGES IN SEVERAL COMPONENTS DURING ACETIC-ACID FERMENTATIONJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (09): : 646 - 654NANBA, TKATO, H
- [4] STUDIES ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .6. SEPARATION OF THE SUBSTANCES FROM YEAST EXTRACT TO ACCELERATE ACETIC-ACID PRODUCTIONJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1981, 28 (10): : 534 - 541NANBA, TTAKEUCHI, T
- [5] STUDIES ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .8. IDENTIFICATION OF ACETIC-ACID BACTERIA ISOLATED FROM VINEGAR MASHJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (05): : 326 - 330NANBA, TKATO, H
- [6] EFFECTS OF ACETIC-ACID ON ALCOHOLIC FERMENTATIONARQUIVOS DE BIOLOGIA E TECNOLOGIA, 1991, 34 (02): : 235 - 242GUTIERREZ, LEANNICCHINO, AVKOLUCATTI, LSTIPP, JMS
- [7] CONVERSION OF NONVOLATILE ORGANIC-ACIDS TO ACETIC-ACID IN ACETIC-ACID FERMENTATIONJOURNAL OF FERMENTATION TECHNOLOGY, 1973, 51 (05): : 327 - 334FURUKAWA, STAKENAKA, NUEDA, R
- [8] CONVERSION OF ACETIC-ACID TO NONVOLATILE ORGANIC-ACIDS IN ACETIC-ACID FERMENTATIONJOURNAL OF FERMENTATION TECHNOLOGY, 1973, 51 (05): : 321 - 326FURUKAWA, STAKENAKA, NUEDA, R
- [9] STUDIES ON THE SUBSTANCES TO STIMULATE ACETIC-ACID FERMENTATION .11. APPLICATIONS OF MIRIN AND NON-SALT SOYBEAN MISO TO VINEGAR BREWINGJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (10): : 731 - 737NANBA, TKATO, H
- [10] ISOLATION AND IDENTIFICATION OF ACETIC-ACID BACTERIA FOR SUBMERGED ACETIC-ACID FERMENTATION AT HIGH-TEMPERATUREAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (12): : 2901 - 2906OHMORI, SMASAI, HARIMA, KBEPPU, T