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- W2316658273 abstract "1) 麦汁の全窒素量を0.036%以下にすれば溷濁を防止しえた。2) 清酒を貯蔵する場合に滓引後火入 (50～55℃) するまで1カ月以上おいたものは溷濁しなかつた。3) 酒のpHを4.1及び4.3に調節したものは溷濁したが, 3.9に調節したものは, 火入まで20日間にても溷濁しなかつた。" @default.
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- W2316658273 date "1956-01-01" @default.
- W2316658273 modified "2023-10-18" @default.
- W2316658273 title "On the occurrence of protein turbidity" @default.
- W2316658273 doi "https://doi.org/10.6013/jbrewsocjapan1915.51.541" @default.
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