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Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography
Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography
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Simplified assay of vitamin D2 in fortified dried milk by using two steps of high-performance liquid chromatography

Okano, T ; Takeuchi, A ; Kobayashi, T. (Kobe Women's Coll. of Pharmacy (Japan))

Journal of Nutritional Science and Vitaminology, 1981, Vol.27(6), pp.539-550 [Periódico revisado por pares]

Japan: Center for Academic Publications Japan

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2
Some factors in the production of active fish protein powder
Some factors in the production of active fish protein powder
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Some factors in the production of active fish protein powder

Niki, H ; Igarashi, S. (Yukijirushi Nyugyo Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.)

Nippon Suisan Gakkaishi, 1982-01, Vol.48 (8), p.1133-1137 [Periódico revisado por pares]

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3
The process of producing active fish protein powder
The process of producing active fish protein powder
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The process of producing active fish protein powder

Niki, H ; Deya, E ; Kato, T ; Igarashi, S. (Yukijirushi Nyugyo Co. Ltd., Kawagoe, Saitama (Japan). Technical Research Inst.)

NIPPON SUISAN GAKKAISHI, 1982/07/25, Vol.48(7), pp.999-1004 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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4
Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi
Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi
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Alkyl Sulfates as Precursors of Ascidian Flavor in Halocynthia roretzi

FUJIMOTO, Kenshiro ; OHTOMO, Hideo ; KANAZAWA, Ayako ; KIKUCHI, Yumiko ; KANEDA, Takashi

NIPPON SUISAN GAKKAISHI, 1982/09/25, Vol.48(9), pp.1327-1331 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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5
Performance of dynamically formed Zr(IV)-PAA [polyacryllic acid] membrance during concentration of tomato juice
Performance of dynamically formed Zr(IV)-PAA [polyacryllic acid] membrance during concentration of tomato juice
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Performance of dynamically formed Zr(IV)-PAA [polyacryllic acid] membrance during concentration of tomato juice

Watanabe, A ; Ohtani, T ; Kimura, S. (National Food Research Inst., Yatabe, Ibaraki (Japan)) ; Kimura, S

Nippon nōgei kagakukaishi, 1982-05, Vol.56 (5)

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6
On the production of koji with Aspergillus oryzae for Tofuyo [soybean curd] manufacturing
On the production of koji with Aspergillus oryzae for Tofuyo [soybean curd] manufacturing
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On the production of koji with Aspergillus oryzae for Tofuyo [soybean curd] manufacturing

Yasuda, M ; Uechi, G ; Miyazato, K. (Ryukyu Univ., Naha (Japan). Coll. of Agriculture)

Science Bulletin of the College of Agriculture - University of the Ryukyu (Japan), 1981-12 (28)

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7
Effects of Casein Coating on Utilization of Dietary Amino Acids by Fingerling Carp and Channel Catfish
Effects of Casein Coating on Utilization of Dietary Amino Acids by Fingerling Carp and Channel Catfish
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Effects of Casein Coating on Utilization of Dietary Amino Acids by Fingerling Carp and Channel Catfish

MURAI, Takeshi ; AKIYAMA, Toshio ; NOSE, Takeshi

NIPPON SUISAN GAKKAISHI, 1982/06/25, Vol.48(6), pp.787-792 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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8
An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]
An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]
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An estimation of the amount of protein lost in the effluent from frozen surimi [fish paste] manufacture [from Alaska pollack, Theragra chalcogramma]

Watanabe, H ; Takai, R ; Sekigawa, A ; Hasegawa, H. (Tokyo Univ. of Fisheries (Japan))

NIPPON SUISAN GAKKAISHI, 1982/06/25, Vol.48(6), pp.869-871 [Periódico revisado por pares]

The Japanese Society of Fisheries Science

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9
Manufacturing of fermented milk-fortified whole soymilk
Manufacturing of fermented milk-fortified whole soymilk
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Manufacturing of fermented milk-fortified whole soymilk

Miyamoto, T ; Sato, J ; Nakae, T. (Okayama Univ. (Japan). Faculty of Agriculture)

Okayama Daigaka Nogakubu gakujutsu hokuku, 1981-10 (58), p.65-73

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10
Enzymatic digestion of fish scraps in bench scale production
Enzymatic digestion of fish scraps in bench scale production
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Enzymatic digestion of fish scraps in bench scale production

Miyake, Y. (Hayashikane Sangyo Co. Ltd., Shimonoseki, Yamaguchi (Japan))

Nippon Shokuhin Kōgyō Gakkaishi, 1982-05, Vol.29 (5)

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