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Results: 1-9 |
Results: 9
MUTAGENICITY OF HYDROLYZED PROTEINS
Authors: HAYASHI T REN HF TAGUCHI S GOTO S ENDO H WATANABE E
Citation: T. Hayashi et al., MUTAGENICITY OF HYDROLYZED PROTEINS, Shokuhin Eiseigaku Zasshi, 39(2), 1998, pp. 67-71
THE EFFECTS OF EXTRACTION CONDITION AND F RESHNESS OF RAW-MATERIALS ON THE QUALITY AND MUTAGENICITY OF HOT-WATER EXTRACTS PREPARED FROM LIVESTOCK BONES
Authors: HAYASHI T REN HF GOTO S ENDO H WATANABE E
Citation: T. Hayashi et al., THE EFFECTS OF EXTRACTION CONDITION AND F RESHNESS OF RAW-MATERIALS ON THE QUALITY AND MUTAGENICITY OF HOT-WATER EXTRACTS PREPARED FROM LIVESTOCK BONES, J JPN SOC F, 44(10), 1997, pp. 716-723
PREPARATION OF HOT-WATER EXTRACT FROM FIS HERIES WASTE
Authors: REN HF LIU DG WANG YJ ENDO H WATANABE E HAYASHI T
Citation: Hf. Ren et al., PREPARATION OF HOT-WATER EXTRACT FROM FIS HERIES WASTE, Nippon Suisan Gakkaishi, 63(6), 1997, pp. 985-991
THE INFLUENCE OF SEASONING COMPONENTS ON THE MUTAGENICITY OF CANNED SARDINES
Authors: HAYASHI T SAKAI H REN HF GOTO S ENDO H WATANABE E
Citation: T. Hayashi et al., THE INFLUENCE OF SEASONING COMPONENTS ON THE MUTAGENICITY OF CANNED SARDINES, Nippon Suisan Gakkaishi, 63(5), 1997, pp. 773-779
MUTAGENICITY TEST SUITABLE FOR MARINE NAT URAL SEASONINGS CONTAINING FREE HISTIDINE
Authors: REN HF HAYASHI T OHKUBO T GOTO S ENDO H WATANABE E
Citation: Hf. Ren et al., MUTAGENICITY TEST SUITABLE FOR MARINE NAT URAL SEASONINGS CONTAINING FREE HISTIDINE, Nippon Suisan Gakkaishi, 63(1), 1997, pp. 90-96
DETECTION OF MUTAGENICITY IN SOME ORIENTAL NATURAL SEASONINGS BY FORWARD MUTATION ASSAY
Authors: HAYASHI T REN HF GOTO S ENDO H WATANABE E
Citation: T. Hayashi et al., DETECTION OF MUTAGENICITY IN SOME ORIENTAL NATURAL SEASONINGS BY FORWARD MUTATION ASSAY, Journal of the Science of Food and Agriculture, 70(1), 1996, pp. 16-24
EXTRACTIVE COMPONENTS OF UNUTILIZED SMALL CRABS AND THEIR SENSORY EVALUATION AS SEASONINGS
Authors: HAYASHI T REN HF AKIBA T ENDO H WATANABE E
Citation: T. Hayashi et al., EXTRACTIVE COMPONENTS OF UNUTILIZED SMALL CRABS AND THEIR SENSORY EVALUATION AS SEASONINGS, Nippon Suisan Gakkaishi, 59(5), 1993, pp. 865-873
CHARACTERISTICS OF CHINESE AND KOREAN SOY AND FISH SAUCES ON THE BASIS OF THEIR FREE AMINO-ACID-COMPOSITION
Authors: REN HF HAYASHI T ENDO H WATANABE E
Citation: Hf. Ren et al., CHARACTERISTICS OF CHINESE AND KOREAN SOY AND FISH SAUCES ON THE BASIS OF THEIR FREE AMINO-ACID-COMPOSITION, Nippon Suisan Gakkaishi, 59(11), 1993, pp. 1929-1935
CHARACTERISTICS OF CHINESE AND KOREAN SOY AND FISH SAUCES ON THE BASIS OF THEIR BETA-BUFFER CAPACITY
Authors: REN HF HAYASHI T ENDO H WATANABE E
Citation: Hf. Ren et al., CHARACTERISTICS OF CHINESE AND KOREAN SOY AND FISH SAUCES ON THE BASIS OF THEIR BETA-BUFFER CAPACITY, Nippon Suisan Gakkaishi, 59(11), 1993, pp. 1937-1943
Risultati: 1-9 |