Off-flavor of Soy Sauce and its Prevention Method von NAKADAI, Tadanobu

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Aroma and Uniqueness of Soy Sauce von NAKADAI, Tadanobu

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Efficacy of sodium iron ethylenediaminetetraacetic acid as a food fortifier for improving the iron-deficient status of anemic rats von Igarashi, K. (Institute of Physical and Chemical Research, Wako, Saitama (Japan)), Nakamura, H, Nakanishi, Y, Nakadai, T, Okayasu, M, Hirunuma, R, Enomoto, S, Kimura, S

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Production Method of Reduced Salt and Low Salt Soy Sauce (2): Low Salt Fermentation Method in Direct Production Method and Desalting Method in Indirect Method von NAKADAI, Tadanobu

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Production Method of Reduced Salt and Low Salt Soy Sauce (1): High Nitrogen and Low Salt Fermentation Method in Direct Production Method von NAKADAI, Tadanobu

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Role of Soy Sauce Koji and Molecular Analysis of Gene von NAKADAI, Tadanobu

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醤油の異臭とその防止策 von 中台, 忠信

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Development of Biotechnology Based on Role of Soy Sauce Koji Mould von NAKADAI, Tadanobu

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Interspecific electrofusion of protoplasts between Aspergillus oryzae and Aspergillus sojae von USHIJIMA, Shigeomi, NAKADAI, Tadanobu, UCHIDA, Kinji

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Breeding by protoplast fusion of Koji mold, Aspergillus sojae von USHUIMA, Shigeomi, NAKADAI, Tadanobu

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Culture conditions of Aspergillus oryzae for production of enzyme preparation von Nakadai, Tadanobu, Nasuno, Seiichi

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How to Brew Alcohol-rich Soy Sauce (2) von NAKADAI, Tadanobu

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How to Brew Alcohol-rich Soy Sauce (1): Merit of Alcohol-rich Soy Sauce von NAKADAI, Tadanobu

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Hydrolysis of acid-treated protein by a preparation of proteases von Nakadai, Tadanobu, Nasuno, Seiichi

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Properties of arylamidase from Aspergillus oryzae von NAKADAI, Tadanobu, NASUNO, Seiichi

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Purification and properties of leucine aminopeptidase IV from Aspergillus oryzae von NAKADAI, Tadanobu, NASUNO, Seiichi

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The action of acid proteinase from Aspergillus oryzae on soybean proteins von NAKADAI, Tadanobu, NASUNO, Seiichi

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Further evidence on the interspecific protoplast fusion between Aspergillus oryzae and Aspergillus sojae and subsequent haploidization, with special Reference to their production o... von USHIJIMA, Shigeomi, NAKADAI, Tadanobu, UCHIDA, Kinji

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Breeding of new koji-molds through interspecific hybridization between Aspergillus oryzae and Aspergillus sojae by protoplast fusion von USHIJIMA, Shigeomi, NAKADAI, Tadanobu, UCHIDA, Kinji

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Improvement of enzyme productivities through mutation or haploidization of heterozygous diploids obtained by protoplast-fusion of Aspergillus sojae von USHIJIMA, Shigeomi, NAKADAI, Tadanobu, UCHIDA, Kinji

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