Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yoshikazu Koga"'
Publikováno v:
Journal of Dairy Science. 63:701-704
Degradation of α s1 -, β -, and κ -caseins by an acid protease of bovine milk was studied by disc and urea-sodium dodecylsulfate electrophoresis. The acid protease converted α s1 -casein into a fragment, with a mobility equal in both disc and ure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6509c60dbc1051bfa30a07d45548d59
https://doi.org/10.3168/jds.s0022-0302(80)82996-1
https://doi.org/10.3168/jds.s0022-0302(80)82996-1
Publikováno v:
Nippon Eiyo Shokuryo Gakkaishi. 36:151-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d3d1b3a01ac9704caa58c028d7c627d
https://doi.org/10.4327/jsnfs.36.151
https://doi.org/10.4327/jsnfs.36.151
Autor:
Tomokichi Tsugo, Yoshikazu Koga
Publikováno v:
Nihon Chikusan Gakkaiho. 30:358-362
グルコース•オキシダーゼを用いる牛乳のグルコース定量法につき実験検討し,その条件を確立した.牛乳3mlにグルコースを1,2または3mg添加したものについて,本法を用いて回収試験を行な
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b20286e51229439ed4d794fc5e253ce
https://doi.org/10.2508/chikusan.30.358
https://doi.org/10.2508/chikusan.30.358
Autor:
Shigeo SAKAI, Akimitsu MIYAHARA, Hiroshi SHIMIZU, Yoshikazu KOGA, Satoru KONDO, Hiroshi NOZAKI
Publikováno v:
Journal of the agricultural chemical society of Japan. 42:84-89
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d05f514c3efde326b8a95e59a085dcda
https://doi.org/10.1271/nogeikagaku1924.42.2_84
https://doi.org/10.1271/nogeikagaku1924.42.2_84
Publikováno v:
Agricultural and Biological Chemistry. 33:907-914
Approximately 40% of the calcium existing in colloidal phase of skimmilk was estimated to be hardly exchanged with the calcium psesent in soluble phase by applying a radioisotopic technique. This type of calcium was designated hard-to-exchange calciu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57be9519e2e7e1b389a6fa01928065de
https://doi.org/10.1080/00021369.1969.10859396
https://doi.org/10.1080/00021369.1969.10859396
Autor:
Kunio Yamauchi, Kenji Sasago, Yoshikazu Koga, Tomokichi Tsugo, Masahiro Iwaida, Kokichi Taniguchi, Susumu Koyama
Publikováno v:
Nihon Chikusan Gakkaiho. 29:217-221
Influence of the kind of salts on butter manufa cturing process and on the quality of the product was studied by using flake salt (FS), specially refined salt (SRS), and pharmacopoeial salt (PS), with a small combined churn (capacity 30lbs.). As a re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fe44391cf47f4c1562e5e6b2b3c3ce7
https://doi.org/10.2508/chikusan.29.217
https://doi.org/10.2508/chikusan.29.217
Publikováno v:
Journal of the agricultural chemical society of Japan. 42:79-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73312747ad209ed3028b50a6464597b5
https://doi.org/10.1271/nogeikagaku1924.42.2_79
https://doi.org/10.1271/nogeikagaku1924.42.2_79