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Results:
1-9
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Results: 9
Authors:
IMAI Y
SUZUKI M
MASAMOTO M
NAGAYASU K
Citation: Y. Imai et al., AN IMPROVED METHOD OF MEASURING GLUCOAMYLASE ACTIVITY IN THE PRESENCEOF ALPHA-AMYLASE, Hakkokogaku Kaishi, 71(2), 1993, pp. 93-97
Authors:
KURIYAMA M
TOMITA N
SAHEKI J
KAKII K
SHIRAKASHI T
Citation: M. Kuriyama et al., ADSORPTION, DESORPTION AND TOXICITY OF HG2+ FOR CHLORELLA SP IN THE PRESENCE OF BROMIDE ION, Hakkokogaku Kaishi, 71(2), 1993, pp. 99-103
Authors:
SAIGUSA T
HARADA M
SHINOHARA T
Citation: T. Saigusa et al., STUDY ON THE CONTROL OF SHOCHU FLAVOR .1. CONTROL OF FLAVOR FORMATIONBY CHANGING THE TIME OF KOJI CULTURE DURING ALL-KOJI SHOCHU FERMENTATION, Hakkokogaku Kaishi, 71(2), 1993, pp. 105-109
Authors:
YAMADA H
Citation: H. Yamada, DEVELOPMENT OF NOVEL PRODUCTIVE FUNCTIONS OF MICROORGANISMS AND THEIRINDUSTRIAL APPLICATIONS, Hakkokogaku Kaishi, 71(2), 1993, pp. 111-113
Authors:
ITO K
Citation: K. Ito, STUDIES ON THE MYCELIAL GROWTH OF ASPERGILLUS-ORYZAE ON RICE GRAIN, Hakkokogaku Kaishi, 71(2), 1993, pp. 115-127
Authors:
YAMASHITA M
ITO T
MURASE H
Citation: M. Yamashita et al., EFFECT OF ETHANOL GAS ON THE GROWTH OF MICROORGANISMS, Hakkokogaku Kaishi, 70(2), 1992, pp. 101-107
Authors:
IRIE T
KONISHI T
KUTSUNA T
KOGA K
NAKADA T
Citation: T. Irie et al., PURIFICATION OF XYLANASE FROM CHAETOMIUM-GRACILE MUTANT-1161 AND ITS XYLOBIOSE-FORMING PROPERTIES, Hakkokogaku Kaishi, 70(2), 1992, pp. 109-114
Authors:
NEGORO S
Citation: S. Negoro, GENETIC ORGANIZATION OF THE ENZYMES RESPONSIBLE FOR DEGRADATION OF NYLON OLIGOMERS, Hakkokogaku Kaishi, 70(2), 1992, pp. 115-131
Authors:
UEDA S
Citation: S. Ueda, DISCUSSION OF THE ORIGIN OF ANCIENT JAPANESE SAKE - SAKE BREWING BY MEANS OF CHEWING AND SPROUTING, Hakkokogaku Kaishi, 70(2), 1992, pp. 133-137
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1-9
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