Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yoshihisa Kitakura"'
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:953-959
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9302f521fbce86052f97803fa864198
https://doi.org/10.3136/nskkk1962.39.953
https://doi.org/10.3136/nskkk1962.39.953
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 39:1011-1015
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9a4618410750bff48ebeeb5ee45247e
https://doi.org/10.3136/nskkk1962.39.1011
https://doi.org/10.3136/nskkk1962.39.1011
Publikováno v:
Developments in Food Engineering ISBN: 9781461361497
Traditional soy sauce making process have not been able to separate aroma compounds from body component, which are regarded as useful food resources.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcc9402bbe9c18e932256576e803a297
https://doi.org/10.1007/978-1-4615-2674-2_271
https://doi.org/10.1007/978-1-4615-2674-2_271
Publikováno v:
Kikkoman Corporation MarketLine Company Profile. 3/21/2019, p1-24. 24p.
Publikováno v:
Kikkoman Corporation MarketLine Company Profile. 1/27/2017, p1-20. 20p.
Publikováno v:
Kikkoman Corporation MarketLine Company Profile. 2/17/2016, p1-21. 22p.
Publikováno v:
Kikkoman Corporation MarketLine Company Profile. Mar2015, p1-22. 22p.
Publikováno v:
Kikkoman Corporation MarketLine Company Profile. 8/14/2018, pN.PAG-N.PAG. 1p.
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivi