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Effect of koji making process on the quality of koji and liquor
http://hdl.handle.net/10232/00031710
http://hdl.handle.net/10232/00031710af87fca5-4e44-431e-aaa9-10889044701e
Item type | 学位論文 / Thesis or Dissertation(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2021-04-13 | |||||
タイトル | ||||||
タイトル | Effect of koji making process on the quality of koji and liquor | |||||
別言語のタイトル | ||||||
その他のタイトル | 製麹工程が麹や酒の品質に及ぼす影響 | |||||
著者 |
曾, 伝濤
× 曾, 伝濤 |
|||||
別言語の著者 | ||||||
姓名 | ZENG, Chuantao | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||
資源タイプ | doctoral thesis | |||||
アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
作成日 | ||||||
日付 | 2021-02-19 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 580 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文全文 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文要旨(English) | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 博士論文要旨(日本語) | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 最終試験結果の要旨 | |||||
ファイル(説明) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 論文審査の要旨 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University | |||||
備考 | ||||||
備考 | 【指導教員:吉崎由美子】 | |||||
date.appl | ||||||
【学位申請日】2020-12-07 | ||||||
学位名 | ||||||
学位名 | 博士(農学) Doctor of Philosophy | |||||
学位授与機関 | ||||||
学位授与機関識別子Scheme | kakenhi | |||||
学位授与機関識別子 | 17701 | |||||
学位授与機関名 | 鹿児島大学 | |||||
学位授与年月日 | ||||||
学位授与年月日 | 2021-03-25 | |||||
学位授与番号 | ||||||
学位授与番号 | 甲連研第990号 |