- Deteriorative Changes of Proteins during Soybean Food Processing and Their Use in Foods
- D. FUKUSHIMA
- Characterization of Salt Response Pattern, Lysis and Flocculation of Halophilic Bacteria
- H. ONISHI and M. KAMEKURA
- Purification and Some Properties of Sarcosine Oxidase from Corynebacterium sp. U-96
- M. SUZUKI
- Corynebacterium Sarcosine Oxidase: A Unique Enzyme Having Covalently-bound and Noncovalently-bound Flavins
- S. HAYASHI, S. NAKAMURA and M. SUZUKI
- Abstracts