Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yoshito Masuoka"'
Autor:
Akira Nakano, Taro Mashiko, Hidekazu Suzuki, Kenichi Hirabayashi, Toshio Nakaghori, Yoshito Masuoka, Aya Kawanishi, Toshiki Kodama, Tatehiro Kagawa, Yohei Kawashima, Yoko Yamaji
Publikováno v:
Progress of Digestive Endoscopy. 98:145-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1280a776ce870a3f4dc1676bd0c4c448
https://doi.org/10.11641/pde.98.1_145
https://doi.org/10.11641/pde.98.1_145
Autor:
Yoshiaki Kawaguchi, Daisuke Furukawa, Tetuya Mine, Toshio Nakagohri, Naoki Yazawa, Yoshito Masuoka, Masami Ogawa, Misuzu Yamada, Takatoshi Seki, Taro Mashiko, Takeshi Fujishiro, Yousuke Kunishi, Yohei Kawashima
Publikováno v:
Suizo. 32:891-896
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1395dedac49790c21440a39927ae9fe
https://doi.org/10.2958/suizo.32.891
https://doi.org/10.2958/suizo.32.891
Publikováno v:
Journal of Milk and Food Technology. 38:683-687
The microbiology of spices procured by the Army, Navy, Marines and Air Force was determined. The incidence of Clostridium perfringens in the spices analyzed was 15%. The organism was found in 4 out of 7 types of spice and in 53% of the oregano sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d586895e69f9b7957d91095f395e5ff6
https://doi.org/10.4315/0022-2747-38.11.683
https://doi.org/10.4315/0022-2747-38.11.683
The services made an official inquiry into the quality of herbs and spices in the Military supply system at the 12-13 January 1972 Armed Forces Product Evaluation Committee (AFPEC) meeting. As a result of this inquiry, it was recommended that the US
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1346635460326bc95182c56f33485e57
https://doi.org/10.21236/ada096275
https://doi.org/10.21236/ada096275
For many years, the Military Services were using less than satisfactory cooked-type dessert powders. For convenience and cost effectiveness, these were to be substituted with instant dessert powders. The first prototypes of instant products did not s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280dbe521d3ab07a55bf97aa49f76b0e
https://doi.org/10.21236/ada087894
https://doi.org/10.21236/ada087894
This study was initiated to determine the stability of canned dry soup with noodles stored at 21 C (70 F) or 37.8 C (100 F) under air or nitrogen atmosphere with two moisture contents. These soup mixes formulated with either ring or fine noodles were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d04b04130d3717e05d9d5f22c34a47d
https://doi.org/10.21236/ada084220
https://doi.org/10.21236/ada084220