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Results: 4

Authors: FUNAMI T YOTSUZUKA F YADA H NAKAO Y
Citation: T. Funami et al., THERMO-IRREVERSIBLE CHARACTERISTICS OF CURDLAN GELS IN A MODEL REDUCED FAT PORK SAUSAGE, Journal of food science, 63(4), 1998, pp. 575-579

Authors: KODAMA S YOTSUZUKA F
Citation: S. Kodama et F. Yotsuzuka, ACID UREASE - REDUCTION OF ETHYL CARBAMATE FORMATION IN SHERRY UNDER SIMULATED BAKING CONDITIONS, Journal of food science, 61(2), 1996, pp. 304-307

Authors: KODAMA S SUZUKI T FUJINAWA S DELATEJA P YOTSUZUKA F
Citation: S. Kodama et al., UREA CONTRIBUTION TO ETHYL CARBAMATE FORMATION IN COMMERCIAL WINES DURING STORAGE, American journal of enology and viticulture, 45(1), 1994, pp. 17-24

Authors: CALICCHIA ML WANG CIE NOMURA T YOTSUZUKA F OSATO DW
Citation: Ml. Calicchia et al., SELECTIVE ENUMERATION OF BIFIDOBACTERIUM-BIFIDUM, ENTEROCOCCUS-FAECIUM, AND STREPTOMYCIN-RESISTANT LACTOBACILLUS-ACIDOPHILUS FROM A MIXED PROBIOTIC PRODUCT, Journal of food protection, 56(11), 1993, pp. 954-957
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