Reducing the Stale Flavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria von Nomura, Yukihiro, Yamamoto, Masanori, Sugisawa, Ko, Kumagai, Hidehiko

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Prevention by acetic acid bacteria of coloration by amino-carbonyl reaction during food storage von Nomura, Y. (House Foods Co. Ltd., Higashiosaka, Osaka (Japan)), Yamamoto, M, Sugisawa, K

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Antioxidative Activity of Peptides Prepared by Enzymatic Hydrolysis of Egg-white Albumin von TSUGE, Nobuaki, EIKAWA, Yumi, NOMURA, Yukihiro, YAMAMOTO, Masanori, SUGISAWA, Ko

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Elimination of hexanal by a cell-free extract of Baker's yeast von Nomura, Y. (House Food Industrial Co. Ltd., Higashiosaka (Japan). Research Inst.), Komatani, Y, Yamamoto, M, Sugisawa, K

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Isolation, purification, and properties of lytic enzyme from Polysphondylium pallidum myxamoebae von FUJII, Osamu, IMAI, Sinsuke, YAMAMOTO, Masanori, SUGISAWA, Ko

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Reducing the Stale FIavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria von Nomura, Yukihiro, Yamamoto, Masanori, Sugisawa, Ko, Kumagai, Hidehiko

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Synergistic Effect of Tocopherol, Citric acid, and Sodium Pentapolyphosphate on the Thermal Oxidation of Edible Fats and Oils von NOMURA, Yukihiro, YASUDA, Atushi, YAMAMOTO, Masanori, SUGISAWA, Ko

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A simple quantitative method using paraffin oil for determination of essential oil in black pepper von Tsuge, N, Oshima, Y, Yamamoto, M, Sugisawa, K. (House Food Industrial Co. Ltd., Higashiosaka, Osaka (Japan). Research Inst.)

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Reduction of off-flavors in food materials with acetic acid bacteria von Nomura, Y, Sugisawa, K. (House Food Industrial Co. Ltd., Higashiosaka, Osaka (Japan). Research Inst.), Adachi, O, Ameyama, M

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Reduction of off-flavor in liquid foods with immobilized acetic acid bacteria von Nomura, Y. (House Food Industrial Co. Ltd., Higashiosaka, Osaka (Japan). Research Inst.), Sugisawa, K, Adachi, O, Ameyama, M

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TEMPERATURE SENSING ELEMENT von SUGISAWA, KO, SHIBUKI, MASARU, KAMODA, TAMOTSU, IMADA, IMAYOSHI

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CONTINUOUS STERILIZING AND FILLING APPARATUS von SUGISAWA, KO, TUJI, KIYOAKI, ONO, AKINOBU, SEKIGUCHI, KAZUYA

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Isolation, Purification, and Properties of Lytic Enzyme from Polysphondylium pallidum Myxamoebae von Fujii, Osamu, Imai, Sinsuke, Yamamoto, Masanori, Sugisawa, Ko

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CONTAINER HEATED BY MICROWAVE OVEN von NAKANAGA, RYUSUKE, SUGISAWA, KO, YAMAMOTO, MASANORI

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Pressure-controlling method von SUGISAWA, KO, MATSUMURA, YASUSHI, HAYAMI, HIROSHI, OKAMOTO, HIDEFUMI

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Method of producing retort packaged fish von SUGISAWA, KO, ABE, KUMIKO, MATSUMURA, YASUSHI, OKAMOTO, HIDEFUMI

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Continuous sterilizing and packing apparatus von SUGISAWA, KO, ONO, AKINOBU, TUJI, KIYOAKI, SEKIGUCHI, KAZUYA

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Method of producing retort food von SUGISAWA, KO, ABE, KUMIKO, MATSUMURA, YASUSHI, OKAMOTO, HIDEFUMI

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Process for preparing sterilized packaged fish and product thereof von SUGISAWA, KO, ABE, KUMIKO, MATSUMURA, YASUSHI, OKAMOTO, HIDEFUMI

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Method of producing retort packaged fish von MATSUMURA YASUSHI, SUGISAWA KO, OKAMOTO HIDEFUMI, ABE KUMIKO

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