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Results: 14
Authors:
ONDA T
OTOGURO C
IINO S
GOTO S
Citation: T. Onda et al., ANALYSIS OF MECHANISM OF DECOMPOSING PROCESS CONTAMINATED WITH FILM-FORMING YEASTS IN UME-ZUKE, SALTED UME-PROCESSED PRODUCT, J JPN SOC F, 44(7), 1997, pp. 463-469
Authors:
ONDA T
OTOGURO C
IINO S
GOTO S
Citation: T. Onda et al., IDENTIFICATION AND CHARACTERIZATION OF FI LM-FORMING YEASTS ISOLATED FROM DECOMPOSING SALTED UME-PROCESSED PRODUCTS, J JPN SOC F, 44(6), 1997, pp. 407-417
Authors:
ONDA T
KOMIYAMA Y
OTOGURO C
Citation: T. Onda et al., TIME-SERIES ANALYSIS OF POSTHARVEST RIPEN ING OF PLUM FRUIT BY NEAR-INFRARED SPECTROSCOPY, J JPN SOC F, 43(4), 1996, pp. 382-387
Authors:
OTOGURO C
ODAKE S
KANEKO K
AMANO Y
Citation: C. Otoguro et al., THE RELATIONSHIP BETWEEN THE CONSTITUENTS OF CELL-WALL POLYSACCHARIDES AND HARDNESS OF BRINED UME FRUIT, J JPN SOC F, 42(9), 1995, pp. 692-699
EFFECT OF ASHED EGG-SHELL AND VARIOUS HARDENERS ON HARDNESS AND TISSUE STRUCTURE OF BRINED UME FRUIT
Authors:
KANEKO K
OTOGURO C
ODAKE S
TSUJI K
MAEDA Y
Citation: K. Kaneko et al., EFFECT OF ASHED EGG-SHELL AND VARIOUS HARDENERS ON HARDNESS AND TISSUE STRUCTURE OF BRINED UME FRUIT, J JPN SOC F, 42(6), 1995, pp. 456-461
Authors:
OTOGURO C
ODAKE S
TSUJI K
KANEKO K
Citation: C. Otoguro et al., EFFECT OF ASHED EGG-SHELL ON HARDNESS OF BRINED UME FRUIT, J JPN SOC F, 42(5), 1995, pp. 353-361
Authors:
OTOGURO C
KANEKO K
HIHARA M
ODAKE S
MAEDA Y
Citation: C. Otoguro et al., CHANGES IN THE CHARACTERISTIC PROPERTIES OF EGG-SHELL DURING ASHING PROCESS AND ITS EFFECT ON HARDNESS OF BRINED UME FRUIT, J JPN SOC F, 41(9), 1994, pp. 639-645
Authors:
TSUJI K
KANEKO K
KIM CH
OTOGURO C
KANEDA T
Citation: K. Tsuji et al., COMPOSITION OF FREE SUGARS, ORGANIC-ACIDS , FREE AMINO-ACIDS AND OLIGOPEPTIDES OF KOCHUJANG SEASONING MADE IN KOREA, J JPN SOC F, 41(8), 1994, pp. 568-573
Authors:
OTOGURO C
Citation: C. Otoguro, CHANGES IN HARDNESS AND CELL-WALL POLYSAC CHARIDES OF SMALL-SIZE UME-KOSHU-KOUME FRUIT DURING MATURATION AND ITS BRINING, J JPN SOC F, 41(7), 1994, pp. 498-504
Authors:
KANEKO K
TSUJI K
KIM CH
OTOGURO C
SUMINO T
AIDA K
SAHARA K
KANEDA T
Citation: K. Kaneko et al., CONTENTS AND COMPOSITIONS OF FREE SUGARS, ORGANIC-ACIDS, FREE AMINO-ACIDS AND OLIGOPEPTIDES IN SOY-SAUCE AND SOY PASTE PRODUCED IN KOREA AND JAPAN, J JPN SOC F, 41(2), 1994, pp. 148-156
Authors:
OTOGURO C
KANEKO K
TSUJI K
ODAKE S
MAEDA Y
Citation: C. Otoguro et al., EFFECT OF CALCIUM HYDROXIDE AND CALCIUM L ACTATE ON HARDNESS AND TISSUE STRUCTURE OF BRINED SMALL TYPE UME FRUIT, J JPN SOC F, 40(8), 1993, pp. 552-557
Authors:
KANEKO K
OTOGURO C
HIHARA M
TSUJI K
ODAKE S
MAEDA Y
Citation: K. Kaneko et al., EFFECT OF ASHED EGG-SHELL AND ASHED OYSTE R SHELL ON HARDNESS, CHEMICAL-COMPONENTS AND TISSUE STRUCTURE OF BRINED UME FRUIT, J JPN SOC F, 40(8), 1993, pp. 577-582
Authors:
OTOGURO C
KANEKO K
ODAKE S
TSUJI K
MAEDA Y
Citation: C. Otoguro et al., THE RELATIONSHIP BETWEEN ADDITIONAL WAYS OF CALCIUM HYDROXIDE AND THESHRINKING OF BRINED UME FRUIT, J JPN SOC F, 40(12), 1993, pp. 863-866
Authors:
OTOGURO C
KANEKO K
ODAKE S
TSUJI K
MAEDA Y
Citation: C. Otoguro et al., EFFECTS OF MATURITY OF UME FRUIT AND AMOU NTS OF CALCIUM HYDROXIDE INBRINE ON SHRINKING OF HARDENED BRINED UME FRUIT, J JPN SOC F, 40(10), 1993, pp. 720-726
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