Microbiology
- A Medium for Commercial Production of the Halophilic Micrococcus Nuclease
- M. KAMEKURA and H. ONISHI
Food Science
- Isolation and Identification of Amadori Compounds from Miso, White Wine and Saké
- H. HASHIBA
- Evaluation and Discrimination of Soy Sauce by Computer Analysis of Volatile Profiles
- T. AISHIMA
- Differentiation of the Aroma Quality of Soy Sauce by Statistical Evaluation of Gas Chromatographic Profiles
- T. AISHIMA, M. NAGASAWA and D. FUKUSHIMA
- Classification of Soy Sauce on Principal Components in GC Profiles
- T. AISHIMA
- Objective Evaluation of Soy Sauce by Statistical Analysis of GC Profiles
- T. AISHIMA
- Abstracts
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