Volume 35; Issue 9

NIPPON SHOKUHIN KOGYO GAKKAISHI

Volume 35; Issue 9

1

Studies on the plasma cholesterol-lowering component in coix.

CHUNG, Byoung Sang, SUZUKI, Hiramitsu, HAYAKAWA, Seiichi, KIM, Jin Ho, NISHIZAWA, Yukio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

Language:

english

File:

PDF, 308 KB

english, 1988

2

On the antioxidative activities of herbs and spices.

HIROSUE, Toshiko, MATSUZAWA, Mutsuko, IRIE, Itsuko, KAWAI, Hideo, HOSOGAI, Yutaro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 2.55 MB

1988

3

10.3136/nskkk1962.35.9_654

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 114 KB

1988

4

10.3136/nskkk1962.35.9_a46

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 642 KB

1988

5

Utilization suitabilities of new endosperm characters of rice strains.

OHTSUBO, Kenichi, NAKAGAHRA, Masahiro, IWASAKI, Tetsuy

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

Language:

english

File:

PDF, 4.25 MB

english, 1988

6

Determination of viscous polysaccharide of yam (Dioscorea) by gel permeation chromatography and correlation of its content with mechanical characteristics of Tororo.

TANOUE, Hayao, HOBARA, Sekio, ISHIHATA, Kiyotake

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

Language:

english

File:

PDF, 381 KB

english, 1988

7

Utilization of "the cultivated liquid of rhizopus spp." in Sake' Making. (Part I). Production of fumaric or lactic acid by aeration culture of genus Rhizopus in a medium of polished rice.

TAKEDA, Masahisa, NAKAZATO, Atumi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 311 KB

1988

8

Selective media for enumerating lactic acid bacteria groups from fermented pickles.

MIYAO, Shigeo, OGAWA, Toshio

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 417 KB

1988

9

Dehydration rates of fish flesh by expression.

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 329 KB

1988

10

Utilization of "the cultivated liquid of Rhizopus spp." in Sake making. Part II. Inhibitory effect of "the cultivated liquid of Rhizopus spp." on growth of putrefactive Lactobacterium and application for mashing of Sokuzyo-moto.

NAKAZATO, Atumi, HONMA, Hiromu, TAKEDA, Masahisa

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 314 KB

1988

11

Effect of contact-dehydrating sheet treatment on the color of bigeye tuna muscle.

CHU, Yuh-Jwo, ARAKAWA, Nobuhiko, KURATA, Tadao, MATSUBARA, Mamoru, TAKUNO, Masami

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

Language:

english

File:

PDF, 2.50 MB

english, 1988

12

Electrical properties of foods for quality evaluation. (Part 1).

SUGIYAMA, Junichi

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1988

File:

PDF, 361 KB

1988

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