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On the Colour of Shoyu (Soy sauce)(Expressed by the C.I.E. Trichromatic Specification)
醤油の色に就て (C. I. E. 表色法)
1953
JOURNAL OF THE SOCIETY OF BREWING JAPAN
醤油の色に就て (C. I. E. 表色法)
Preserved Fulltext
Studies on the remaining Enzymes in fresh Sake (3) The interrelation of the quality and concentration of fresh sake with the remaining enzymes.
doi:10.6013/jbrewsocjapan1915.48.474
fatcat:mdj6mau3yfgmpij74geuertjxm