Emulsifying Properties of Enzymatically Modified Phospholipids.
- 期刊名称NIPPON SHOKUHIN KOGYO GAKKAISHI
- 作者SHIMBO, Kikuo; GOHTANI, Shoichi; YAMANO, Yoshimasa; INA, Kazuo
- 卷第40卷
- 期第11期
- 印刷ISSN0029-0394
- 文件大小511.30KB
- 发表时间1993
- DOI10.3136/nskkk1962.40.755
- 页码755-763
Production of Vinegar with High Acidity by Modified Submerged Culture.HIGASHIDE, Toshio; OKUMURA, Hajime; KAWAMURA, Yoshiya; HISAMATSU, Makoto; YAMADA, Tetsuya · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1994
Membrane Components and Cell Form of Acetobactor polyoxogenes(Vinegar Producing Strain) under High Acidic Conditions.HIGASHIDE, Toshio; OKUMURA, Hajime; KAWAMURA, Yoshiya; TERANISHI, Katsunori; HISAMATSU, Makoto; YAMADA, Tetsuya · NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI · 1996
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