Studies on the shape of casein particle and its denaturation in milk I von MAENO, MASAHISA, YUSA, KOGO

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Pasteurization of Paper Cap by Dipping in the Solution of Hydrogen Peroxide von KAWASHIMA, Takuji, RYOKI, Taizo, MAENO, Masahisa

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Study on Fatty Acid Compositions in Milk Fats of Foreign Butter Oils von Maeno, Masahisa, Ryoki, Taizo, Kudo, Tsutomu

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Multiplication of Bacteria in Bottled Milk Storing in Cold Place von KAWASHIMA, Takuji, ISHII, Kazuo, RYOKI, Taizo, MAENO, Masahisa

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Fructose Hetero-Fermentive Lactic Organism from Bottled Pasteurized Ropy Chocolate Milk von SUETAKE, Yoshiro, KAWASHIMA, Takuji, RYOKI, Taizo, MAENO, Masahisa

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Studies on the Chemical Constituents and the Colloidal Properties of Human Milk von Kamatani, Sadako, Kiyosawa, Isao, Ryohki, Taizoh, Maeno, Masahisa

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Abnormal Milk von MAENO, Masahisa

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Solubility and digestibility of various caseine von Maeno, Masahisa

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Studies on the milk secreted before parturition von MAENO, MASAHISA

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Studies on the Proteins of Human Milk: Isolation and its Properties of the Red Protein of Human Milk von MAENO, Masahisa, KIYOSAWA, Isao

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Studies on the Proteins of Human Milk. Part V: Changes on the Electrophoretical Properties of Proteins at Various Times after Parturition von MAENO, Masahisa, KIYOSAWA, Isao

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Studies on the Proteins of Human Milk. Part VI: Separation of α- and β-Casein from Human Casein von MAENO, Masahisa, KIYOSAWA, Isao

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Studies on the Proteins of Human Milk. Part III: Turbidity of the Caseins of Human and Cow's Milk in Urea Solution von MAENO, Masahisa, KIYOSAWA, Isao

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Studies on the Proteins of Human Milk. Part IV: Determination of the Rivanol Soluble Protein in Human Whey Protein von KIYOSAWA, Isao, MAENO, Masahisa

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Studies on the Proteins of Human Milk. Part II: Differences between Human and Cow's Casein on the Precipitation With Acid and Inorganic Salts von MAENO, Masahisa, KIYOSAWA, Isawo

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Studies on the Preserving Method of Lactic Acid Bacteria by Freezing: VI. Effect on the Frozen Lactic Acid Bacteria of the Addition of Fermentation-products von KAWASHIMA, Takuji, MAENO, Masahisa

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Studies on the Preserving Method of Lactic Acid Bacteria by Freezing: V. Effect on the Frozen Lactic Acid Bacteria of the Addition of Fermentation-products of Various Microorganism... von KAWASHIMA, Takuji, MAENO, Masahisa

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Studies on Preservation of Lactic Acid Bacteria by Freezing: III. Effects of Various Substances on Survival of Streptococci below Freezing Point von KAWASHIMA, Takuji, MAENO, Masahisa

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Studies on Preservation of Lactic Acid Bacteria by Freezing: IV. Effects of Various Substances on Survival of Lactobacilli below Freezing Point von KAWASHIMA, Takuji, MAENO, Masahisa

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On the curd adhered to wall of market milk bottle von MAENO, MASAHISA, SATO, MASAHIKO

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