Metabolism of L-tyrosine in Aspergillus sojae von YUASA, Katsumi, ISHIZUKA, Keiko, SAKASAI, Toshio

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Automated measurement of D(-),L(+)-lactate in soy sauce and wine von KANBE, Chiyuki, OZAWA, Yoshinori, SAKASAI, Toshio

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Metabolism of phenylalanine in Aspergillus sojae von YUASA, Katsumi, ISHIZUKA, Keiko, KABURAKI, Susumu, SAKASAI, Toshio

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Metabolism of phenylalanine in Saccharomyces rouxii von YUASA, Katsumi, ISHIZUKA, Keiko, KABURAKI, Susumu, SAKASAI, Toshio

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Automated Measurement of α-Amylase von NISHINO, Ryuzo, OZAWA, Yoshinori, YASUDA, Atsushi, SAKASAI, Toshio

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Studies of the Flavorous Substances in Shoyu Part XXVII: The Production of 4-Ethylguaiacol During Shoyu Fermentation, and Its Role for Shoyu Flavor von YOKOTSUKA, Tamotsu, ASAO, Yasuo, SAKASAI, Toshio

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Studies on the Flavorous Substances in Shoyu Part XXV: Flavorous Components Produced by Yeast Fermentation (1) von YOKOTSUKA, Tamotsu, SAKASAI, Toshio, ASAO, Yasuo

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Studies on the Formation of Catechol from Tryptophan by Aspergillus von YUASA, Katsumi, ISHIZUKA, Keiko, KABURAKI, Susumu, SAKASAI, Toshio

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Isolation and Identification of Catechol from Shoyu von YUASA, Katsumi, ISHIZUKA, Keiko, KABURAKI, Susumu, SAKASAI, Toshio

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Studies on the Analitical Methods of Soy Sauce: Part II. Potentiometrc Titration of Acidic Ingredients and of Formol Nitrogen in Soy Sauce von SAKASAI, Toshio, YOKOTSUKA, Tamotsu

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Studies on the Analitical Methods of Soy Sauce von SAKASAI, Toshio, YOKOTSUKA, Tamotsu

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Oligosaccharides in Soy Sauce von NISHINO, Ryuzo, OZAWA, Yoshinori, YASUDA, Atsushi, SAKASAI, Toshio

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Studies of the Flavorous Substances in Shoyu Part XXVI: Flavorous Components Produced by Yeast Fermentation (2) von ASAO, Yasuo, SAKASAI, Toshio, YOKOTSUKA, Tamotsu

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JPS6411274B von YAMANAKA YOSHIRO, SAKASAI TOSHIO, AKAO TAKESHI

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JPS6247500B von YAMANAKA YOSHIRO, SAKASAI TOSHIO, AKAO TAKESHI

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Studies of the Flavorous Substances in Shoyu Part XXVII von YOKOTSUKA, Tamotsu, ASAO, Yasuo, SAKASAI, Toshio

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Studies of the Flavorous Substances in Shoyu Part XXVI von ASAO, Yasuo, SAKASAI, Toshio, YOKOTSUKA, Tamotsu

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Studies on the Flavorous Substances in Shoyu Part XXV von YOKOTSUKA, Tamotsu, SAKASAI, Toshio, ASAO, Yasuo

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HEAT TREATMENT OF POWDERY OR GRANULAR SUBSTANCE AND ITS DEVICE von YAMANAKA YOSHIROU, SAKASAI TOSHIO, AKAO TAKESHI

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METHOD AND APPARATUS FOR HEAT-TREATMENT OF GRANULAR SUBSTANCE von YAMANAKA YOSHIROU, SAKASAI TOSHIO, AKAO TAKESHI

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