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Characteristics of Kona koji for Imo-shochu Production in Aogashima Studies of Kona-koji (Part.3)

  • OKADA T
  • MAEDA Y
  • KANAUCHI M
  • et al.
JOURNAL OF THE BREWING SOCIETY OF JAPAN (1999) 94(10) 849-852
DOI: 10.6013/jbrewsocjapan1988.94.849
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OKADA, T., MAEDA, Y., KANAUCHI, M., KAKUTA, T., SUZUKI, M., & KOIZUMI, T. (1999). Characteristics of Kona koji for Imo-shochu Production in Aogashima Studies of Kona-koji (Part.3). JOURNAL OF THE BREWING SOCIETY OF JAPAN, 94(10), 849–852. https://doi.org/10.6013/jbrewsocjapan1988.94.849

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