File:NDL986461 最新清酒連醸法 - 酸類馴養 part3.pdf

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Original file (6,300 × 4,375 pixels, file size: 58.13 MB, MIME type: application/pdf, 100 pages)

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最新清酒連醸法 : 酸類馴養   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
江田, 鎌治郎, 1870-1957
image of artwork listed in title parameter on this page
Title
最新清酒連醸法 : 酸類馴養
Edition 訂増5版
Publisher
明文堂
Language jpn
Publication date

1913

大正2
Place of publication JP
Source

doi:10.11501/986461

institution QS:P195,Q477675
Creator
InfoField
江田鎌治郎 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
588
Extent
InfoField
1026, 22p ; 22cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
43054914
Date Digitized: W3CDTF
InfoField
2007-03-30
Audience
InfoField
一般
Title Transcription
InfoField
サイシン セイシュ レンジョウホウ : サンルイ ジュンヨウ
Publisher Transcription
InfoField
メイブンドウ
Source Identifier: NDLBibID
InfoField
000000602175
Call Number
InfoField
349-40
Creator Transcription: NDLNA
InfoField
エタ, カマジロウ
Creator: NDLNAId
InfoField
00005648
Contents
InfoField
第三章 麹の製造法/347

第一節 製麹の理論/347

第二節 製麹操作/348

第三節 製麹上の注意事項/362

第四節 麹室/369

第五節 麹の成分/375

第六節 麹の鑑定法/378

第七節 釀造試驗所其の他麹の製造經過表/381

第八節 灘製麹法の一例/390

第九節 廣島縣製麹法の一例/401

第十節 改良製麹法/406

第四章 酸類及乳酸菌の應用法

第一節 乳酸及乳酸菌の應用法/415

第二節 鹽酸、燐酸、酒石酸、枸櫞酸の應用法/423

第五章 原基母料/441

第一節 普通酛/442

第二節 酵母添加酛(略稱添加酛)/469

第三節 加工水酛/475

第四節 山卸廢止酛/482

第五節 水酛/497

第六節 醴酛/499

第七節 酸基醴酛(加酸又ハ生酸醴酛)/501

第八節 純粹酵母仕込法/512

第九節 酸基純粹酵母仕込法(加酸又は生酸純粹酵母仕込法)/514

第十節 速釀酛/520

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Public domain
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current13:06, 26 November 2023Thumbnail for version as of 13:06, 26 November 20236,300 × 4,375, 100 pages (58.13 MB)Wmr-bot (talk | contribs)上載《986461_3.pdf》

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