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日本食品保蔵科学会 | 論文
- Amino Acid Composition of Protein Bound to Cell Wall Polysaccharide of Fresh and Salted Mume Fruit.
- Ascorbic Acid treatments Reduce the Occurrence and Development of Kohansho in Citrus Hassaku and Tangor 'Kiyomi' Fruits:Studies on Vitamin C of Fruits and Vegetables-Part X
- Chemical Changes and Nutritive Value of Shrimps during Frozen Storage
- Quality Changes of Cooking in Hypobaric-packaged Winter squash.
- Quality of Green Peas by Sous Vide Processing.
- Effects of Rearing Conditions on Oxidation-Reduction Potential Change and ATP Degradation of Live and Dead Scallops (Pecten yessonensis)
- Deterioration of Beer Quality.
- シイタケの修整空気システムCA貯蔵
- Studies on simple controlled atmosphere storage of furits and vegetables. Part II. Development of control procedure of atmosphere for modified air system CA storage of fruits and vegetables.:Part II Development of Control Procedure of Atmosphere for Modif
- The Effect of Initial Sodium Chloride Concentration and Amount of Additional Calcium Compounds on the Yield and Hardness of Salted Mume Fruit under Early Brining Process.
- Effect of holding temperature on the development of volatile constituents of white peaches.
- Effect of High Electric Fields on Some Fruits and Vegetables.
- Administration of Dried Mulberry Leaves Improves Glucose Tolerance Ability and Lipid Metabolism, and Enhances the Cell-Mediated Immune Function of the Type I and the Type II Diabetic model Rats
- The Cryophilic Wine Yeast and Aging of Wines.
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- :Part IV Changes of Bread Baking Properties in Soy 7S and 11S Globlins affected by Gelatinisation and Frozen Processes
- Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin.:Part VI Changes of Trypsin Proteolysis Relating with Varying of Bread Baking Proper
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- Purification and Properties of Extracellular Protease of Bacillus sp. 11-4 Isolated from Vietnamese Fish Sause