1. (1) M. B. Takeyama, M. Sato, and T. Yasui : “Evaluation of Ezoshika Meat by Using Cole-Cole Plot”, IEEJ Trans. C, Vol. 138, No. 7, pp. 906-907 (2018) (in Japanese)
2. 武山真弓・佐藤 勝・安井 崇:「Cole-Cole Plotを用いたエゾシカ肉の評価」, 電学論C, Vol. 138, No. 7, pp. 906-907 (2018)
3. (2) 国税庁:令和3年度の国税庁の取組等についてhttps://www.nta.go.jp/about/council/sake3/210225/shiryo/pdf/02.pdf
4. (3) 野田和美・佐々木定・岩野君夫:「清酒の貯蔵熟成も指標について」, 日本釀造協會雜誌, Vol. 69, No. 9, pp. 627-628 (1974)
5. (4) T. Kajiwara, M. Sato, and M. B. Takeyama : “Study on Taste Evaluations of Japanese Sake using Bioelectrical Impedance Analysis”, IEICE Technical Report, CPM2020-36, Vol. 120, No. 255, pp. 57-59 (2020) (in Japanese)