File:NDL1080931 釀造試驗所報告 第60號.pdf
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[edit]釀造試驗所報告
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Title |
釀造試驗所報告 |
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Volume | 第60號 | ||||||||||||||||||||||||||
Publisher |
釀造試驗所 |
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Language | jpn | ||||||||||||||||||||||||||
Publication date |
1915 大正4 |
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Place of publication | JP | ||||||||||||||||||||||||||
Source |
institution QS:P195,Q477675 |
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Creator InfoField | 釀造試驗所 著 | ||||||||||||||||||||||||||
Publication Place InfoField | 東京 | ||||||||||||||||||||||||||
Subject: NDC InfoField | 588 | ||||||||||||||||||||||||||
Extent InfoField | 合本1冊 ; 23cm | ||||||||||||||||||||||||||
Material Type InfoField | Book | ||||||||||||||||||||||||||
Source Identifier: JPNO InfoField | 21313645 | ||||||||||||||||||||||||||
Date Digitized: W3CDTF InfoField | 2010-03-31 | ||||||||||||||||||||||||||
Audience InfoField | 一般 | ||||||||||||||||||||||||||
Title Transcription InfoField | ジョウゾウ シケンジョ ホウコク | ||||||||||||||||||||||||||
Volume Transcription InfoField | 00010 | ||||||||||||||||||||||||||
Source Identifier: NDLBibID InfoField | 000009153509 | ||||||||||||||||||||||||||
Call Number InfoField | 14.2イ-126 | ||||||||||||||||||||||||||
Type: summaryPartition InfoField | 1 | ||||||||||||||||||||||||||
Contents InfoField | 標題
麹菌ノ窒素養源トシテ「アミノ」酸ヲ供給スル場合ト「ペプトン」ヲ供給スル場合トニ於ケル「アムモニヤ」生成状態/1 加熱浸出ノ時間ヲ異ニセル大豆浸出液ニ於ケル麹菌ノ發育及一、二成分量ノ關係/6 蒸熟豆ヲ養基トセル場合ト炒熬碾碎小麥ヲ養基トセル場合ニ於ケル製麹中ノ品温昇降/28 異式「盛リ方」各部位ノ製麹經過各期ニ於ケル温度昇降状態/42 醤麹製造中資料ニ對スル手入ノ過不及カ麹ノ品質ニ及ホス影響/56 學術的手段ニ依リテ製麹セラレタル醤麹ト工業的方法ニ依レル夫レトノ間ニ於ケル性質ノ差ニ就テノ注意/72 高度ノ酒精内ニ於ケル麹ノ初期ニ於ケル糖化進陟ノ状態ヨリ將來ノ又ハ終末ノ糖化ヲ推定シ得ルヤ否ヤ(續)/74 釀造協會第八囘酒造講習開始/81 |
Licensing
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Keywords | https://commons.wikimedia.org/wiki/Commons:Library_back_up_project |
Conversion program | PyPDF2 |
Encrypted | yes (print:yes copy:no change:no addNotes:no algorithm:AES-256) |
Page size | 2661.75 x 1917.75 pts |
Version of PDF format | 1.7 |