Which do your prefer, artisanal or laboratory made? : qualification in traditional Japanese sake brewing
Keisuke Hori, Yusuke Hoshino and Hiroschi Shimizu
| Year of publication: |
October 2017
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|---|---|
| Authors: | Hori, Keisuke ; Hoshino, Yusuke ; Shimizu, Hiroshi |
| Published in: |
Hitotsubashi journal of commerce & management. - Tokyo : [Verlag nicht ermittelbar], ISSN 0018-2796, ZDB-ID 217482-0. - Vol. 51.2017, 1, p. 1-16
|
| Subject: | sake brewery | craftsmanship | expertise | quantification | labour market | Brauerei | Brewery | Japan | Qualifikation | Occupational qualification | Arbeitsmarkt | Labour market |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011855384