Development of Efficient Shochu Production Technology with Long-term Repetition of Sashimoto and Reuse of Stillage for Fermentation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00448.x/fullpdf
Reference14 articles.
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2. Production of shochu on a commercial scale from post-distillation slurry by a newly developed recycling process;Kida;J. Inst. Brew.,1998
3. Production and evaluation of shochu produced from a 8,300 L moromi-mash containing post-distillation slurry using a newly developed recycling process;Kida;J. Brew. Soc. Japan,1998
4. The Effect of aeration on stability of continuous ethanol fermentation by a flocculating yeast;Kida;J. Ferment. Bioeng.,1989
5. Development of shochu making technology by laboratory fermentation with repetition of sashimoto for a long-term process and yeast strain stability;Miyagawa;J. Brew. Soc. Japan,2010
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