Treffer 1 - 15 von 15 für Suche 'FUKUMOTO HARUJI', Suchdauer: 0,66s Treffer weiter einschränken
  1. 1
    Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice

    Effect of hydrostatic pressure on sterilization and preservation of freshly-squeezed, non-pasteurized citrus juice von OGAWA, Hiroshi, FUKUHISA, Kazuma, FUKUMOTO, Haruji, HORI, Keiichi, HAYASHI, Rikimaru

    Veröffentlicht in Nippon Nōgeikagaku Kaishi

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  2. 2
    Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation

    Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation von OGAWA, Hiroshi, FUKUHISA, Kazuma, KUBO, Yoshinori, FUKUMOTO, Haruji


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  3. 3
    Changes in Microorganism Count and Juice Quality of Freshly-squeezed Non-pasteurized Satsuma Mandarin Juice during Cold Storage

    Changes in Microorganism Count and Juice Quality of Freshly-squeezed Non-pasteurized Satsuma Mandarin Juice during Cold Storage von OGAWA, Hiroshi, FUKUHISA, Kazuma, FUKUMOTO, Haruji, SHINMOTO, Saburo


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  4. 4
    Fluctuation of microorganisms number in citrus juice concentrate during cold storage

    Fluctuation of microorganisms number in citrus juice concentrate during cold storage von FUKUTANI, Keiso, FUKUMOTO, Haruji


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  5. 5
    Pressure inactivation of yeasts, molds, and pectinesterase in satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation

    Pressure inactivation of yeasts, molds, and pectinesterase in satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation von Ogawa, H. (Ehime-ken Fruit Growers Co-operative Association, Matsuyama (Japan)), Fukuhisa, K, Kubo, Y, Fukumoto, H


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  6. 6
    METHOD FOR EFFECTIVELY UTILIZING REFUSE OF SQUEEZED CITRUS JUICE

    METHOD FOR EFFECTIVELY UTILIZING REFUSE OF SQUEEZED CITRUS JUICE von SANO KAZUO, KADOYA KAZUTOMI, ISHII TAKAAKI, YANO MUTSUMI, NAKAMURA NAOKI, FUKUMOTO HARUJI, MATSUMOTO ISAO

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  7. 7
    JPS6036740B

    JPS6036740B von SANO KAZUO, NIIMOTO SABURO, MYAMOTO HITOSHI, FUKUTANI KEIZO, FUKUMOTO HARUJI

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  8. 8
    METHOD FOR REMOVING BITTERNESS OF FRUIT DRINK

    METHOD FOR REMOVING BITTERNESS OF FRUIT DRINK von FUKUTANI KEIZOU, SANO KAZUO, NIIMOTO SABUROU, FUKUMOTO HARUJI, MIYAMOTO HITOSHI

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  9. 9
    JPS608784B

    JPS608784B von SANO KAZUO, MYAMOTO HITOSHI, FUKUTANI KEIZO, FUKUMOTO HARUJI

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  10. 10
    JPS606619B

    JPS606619B von SANO KAZUO, MYAMOTO HITOSHI, FUKUTANI KEIZO, FUKUMOTO HARUJI

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  11. 11
    PREPARATION OF FRUIT DRINK

    PREPARATION OF FRUIT DRINK von FUKUTANI KEIZOU, SANO KAZUO, FUKUMOTO HARUJI, MIYAMOTO HITOSHI

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  12. 12
    PEELING OF KIWI FRUITS

    PEELING OF KIWI FRUITS von FUKUTANI KEIZOU, SANO KAZUO, FUKUMOTO HARUJI, MIYAMOTO HITOSHI

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  13. 13
    PRODUCTION OF CLEAR KIWI FRUIT JUICE

    PRODUCTION OF CLEAR KIWI FRUIT JUICE von SANO KAZUO, TADANOBU HIDEAKI, OGAWA HIROSHI, NIIMOTO SABURO, FUKUHISA KAZUMA, FUKUMOTO HARUJI

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  14. 14
    PURIFICATION METHOD FOR PRESSED JUICE OBTAINED FROM PRESSED JUICE RESIDUE OF FRUIT

    PURIFICATION METHOD FOR PRESSED JUICE OBTAINED FROM PRESSED JUICE RESIDUE OF FRUIT von SANO KAZUO, WATABE TADAHIRO, TADANOBU HIDEAKI, OGAWA HIROSHI, SHUDO MASAHIKO, KUBOTA SATOO, FUKUTANI KEIZO, FUKUMOTO HARUJI, MIYAMOTO HITOSHI

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  15. 15
    キウイフルーツのβ-ガラクトシダーゼの精製およびその性質

    キウイフルーツのβ-ガラクトシダーゼの精製およびその性質 von 小川, 浩史, 福本, 治次, 矢野, 俊博


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