SAKE BREWING AND ANALYSIS OF SAKE FLAVORS
碩士 === 大同大學 === 生物工程學系(所) === 94 === Sake is a traditional alcohol beverage of Japan produced from steamed rice by use of Aspergillus oryzae and Saccharomyces cerevisiae. Sake brewing process is a combination of saccharification and fermentation proceeded simultaneous. The polished rice, rice koji,...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28507062715339546226 |