TAXONOMIC STUDY ON HIOCHI-BACTERIA, WITH SPECIAL REFERENCE TO DEOXYRIBONUCLEIC ACID BASE COMPOSITION AND CHEMICAL COMPOSITION OF BACTERIAL CELL WALL von MOMOSE, HIROO, YAMANAKA, EIJI, AKIYAMA, HIROICHI, NOSIRO, KIKUO

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The amylose to amylopectin ratio of starch of the rice used as the raw material for sake brewing von NOSIRO, Kikuo, KAYASIMA, Syozi

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The threshold tset (Part 2): For the odor of biacetyl and acetic acid solutions von NOSIRO, Kikuo

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Studies on Hiochi (Part IV): Effects of alcohols on the growth of hiochi-bacteria von MOMOSE, Hiroo, NOSIRO, Kikuo

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Studies on Hiochi (Part I): Isolation of Hiochi-Bacteria von NOSIRO, Kikuo, MOMOSE, Hiroo

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Studies on Hiochi (Part 3): Growth of hiochi-bacteria in saké and its tolerance against ethanol von Momose, Hiroo, Miyake, Shôtarô, Nosiro, Kikuo

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Studies on Hiochi (Part II): Several characters of hiochi-bacteria von MOMOSE, Hiroo, YAMAGISHI, Toshiro, NOSIRO, Kikuo

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Studies on Hiochi (part 13): Isolation of the peptides required for growth of hiochi-bacteria von Momose, Hiroo, Morinaga, Kenzo, Akiyama, Hiroichi, Nosiro, Kikuo

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The threshold tset (Part 2) von NOSIRO, Kikuo

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Studies on Hiochi (Part I) von NOSIRO, Kikuo, MOMOSE, Hiroo

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Studies on Hiochi (Part IV) von MOMOSE, Hiroo, NOSIRO, Kikuo

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Studies on Hiochi (Part II) von MOMOSE, Hiroo, YAMAGISHI, Toshiro, NOSIRO, Kikuo

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Studies on Hiochi (Part 3) von Momose, Hiroo, Miyake, Shôtarô, Nosiro, Kikuo

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Studies on Hiochi (part 13) von Momose, Hiroo, Morinaga, Kenzo, Akiyama, Hiroichi, Nosiro, Kikuo

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