Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part 2. Relationship between the "Point of Critical Concentration of Coagulant" in Electric Conductivity Measurement and the Optimum Coagulating Conditions in Tofu Processing.
- 期刊名称NIPPON SHOKUHIN KOGYO GAKKAISHI
- 作者OHARA, Tadahiko; OHHINATA, Hiroshi; MURAMATSU, Nobuyuki; MATSUHASHI, Tetsujiro
- 卷第39卷
- 期第5期
- 印刷ISSN0029-0394
- 文件大小1075.11KB
- 发表时间1992
- DOI10.3136/nskkk1962.39.412
- 页码412-417
Studies on characterization of odor-descriptive terms for food products, Part IV. Preparation and evaluation of odor reference solution for principal odor attributes of foods.SHIMODA, Mitsuya; TSUKAMOTO, Yuji; ITO, Hiroko; DOI, Yoshinaga; KAMEDA, Wataru; OSAJIMA, Yutaka · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991
Contribution of Abstract Terms to the Characterization of Concrete Terms for Oder-description(Part 2). Studies on Characterization of Odor-descriptive Terms for Food Products, Part VI).ITO, Hiroko; DOI, Yoshinaga; KAMEDA, Wataru; SHIMODA, Mitsuya; OSAJIMA, Yutaka · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991
Studies on Betaine of "Kuko"NISIYAMA, RYUZO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1963
Polyphenolic Substances of Tea-SeedsMIZUNO, TAKASHI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964
Tasty Substances of Oyster SauceINA, KAZUO; IKENO, TADASHI; NAKABAYASHI, TOSHIO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965
Utilization of 5'-Ribonucleotides in PicklesMIYOSHI, HIDEAKI; SHIODA, OSAMU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965
Application of Nisin in Food IndustryIWAIDA, MASAHIRO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967
Utilization of 5'-Ribonucleotides for PicklesMIYOSHI, HIDEAKI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967
Beet Sugar as Biscuit IngredientOSHIMA, KATSUMI; YOKOO, YOSHIO; KOYAMA, YOSHITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968
Method of Shoyu BrewingUmeda, Isao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968