Papers - TAKAMINE Kazunori
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高峯和則・瀬戸口真治・間世田春作・浜崎幸男・武宮重人・小幡孝之 . Trichosporon M111株を用いた甘藷焼酎蒸留排液の固液分離(Solid-liquid Separation of Stillate from Sweet Potato Shochu Distillery Using Trichosporon M111 Strain.) . 日本醸造協会(Journal of the Brewing Society of Japan)89 ( 4 ) 315 - 320 1994.4Trichosporon M111株を用いた甘藷焼酎蒸留排液の固液分離(Solid-liquid Separation of Stillate from Sweet Potato Shochu Distillery Using Trichosporon M111 Strain.)Reviewed
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高峯和則、瀬戸口真治、亀沢浩幸、美坂幸子、浜崎幸男 . 鹿児島工試酵母の分類学的研究(Taxonomic Study on Kagoshima-koshi Yeast) . 鹿児島県工業技術センター(Kagoshima Prefectual Institute of Industrial Technology)5 ( ※ ) 1 - 7 1991.7鹿児島工試酵母の分類学的研究(Taxonomic Study on Kagoshima-koshi Yeast)
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高峯和則・木田建次・園田頼和・生田六也・塚田定清 . 糖化酵素を用いた芋焼酎製造における香味成分の検討(Studies of Flavor and Taste Components in Shochu Making from Sweet Potato using a Saccharifying Enzyme. ) . 日本醸造協会(Journal of the Brewing Society of Japan)85 ( 11 ) 825 - 830 1990.11糖化酵素を用いた芋焼酎製造における香味成分の検討(Studies of Flavor and Taste Components in Shochu Making from Sweet Potato using a Saccharifying Enzyme. )Reviewed
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高峯和則,木田建次,園田頼和,生田六也,塚田定清 . 糖化酵素を用いた芋焼酎製造法について(Shochu Making from Raw and Cooked Sweet Potato using a Saccharifying Enzyme.) . 日本醸造協会(Journal of the Brewing Society of Japan)84 ( 8 ) 560 - 567 1989.8糖化酵素を用いた芋焼酎製造法について(Shochu Making from Raw and Cooked Sweet Potato using a Saccharifying Enzyme.)Reviewed