Search Results1-20 of  26

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  • 新国 佐幸 ID: 9000007295084

    Articles in CiNii:1

    • ネパ-ルの麹「マ-チャ」と大豆発酵食品「キネマ」 (1989)
  • 新国 佐幸 ID: 9000008711043

    Articles in CiNii:2

    • スリランカ国の大豆事情 (1984)
    • 第33回全国味噌鑑評会審査所感-2- (1991)
  • 新国 佐幸 ID: 9000009022523

    Articles in CiNii:1

    • 発酵食品関連微生物の最近の話題(流通利用セミナ-) (1989)
  • 新国 佐幸 ID: 9000253470567

    農林水産省食品総合研究所 (1989 from CiNii)

    Articles in CiNii:1

    • ネパールの麹「マーチャ」と大豆発酵食品「キネマ」 (1989)
  • 新国 佐幸 ID: 9000255937046

    Articles in CiNii:1

    • ネパールの発酵食品:―ネパールの麹「マーチャ」と納豆様大豆発酵食品「キネマ」― (1996)
  • 新国 佐幸 ID: 9000256539907

    農林水産省食品総合研究所 (1985 from CiNii)

    Articles in CiNii:1

    • 第17回醸造に関するシンポジウム (1985)
  • NIKKUNI SAYUKI ID: 9000254760705

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheris (1979 from CiNii)

    Articles in CiNii:1

    • Utilization of Soybean Cooking Drain (1979)
  • NIKKUNI Sayuki ID: 9000002752384

    National Food Research Insttute Ministry of Agriculture, Forestry and Fisheries (1997 from CiNii)

    Articles in CiNii:20

    • The 42nd Annual Meeting of Japanese Society for Food Science and Technolgy (1995)
    • Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1 (1996)
    • Change of Saltiness During Fermentation and Ripening of Miso (1997)
  • NIKKUNI Sayuki ID: 9000017692197

    Articles in CiNii:5

    • Application of white-spored mutants induced from koji molds for the production of Indonesian soy sauce (kecap) (2002)
    • Swelling of Packaged Processed Miso by the Heterofermentative Lactic Acid Bacteria, Lactobacillus fructivorans L-1 (1997)
    • インドネシアの大豆食品 (2001)
  • NIKKUNI Sayuki ID: 9000018300983

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1996 from CiNii)

    Articles in CiNii:5

    • Inhibiion of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces hansenii KYT-1 (1996)
    • 味噌の発酵・熟成中における米蛋白質の分解 (1991)
    • 耐塩性キラ-酵母 (1990)
  • NIKKUNI Sayuki ID: 9000020020647

    National Food Research Institute (1983 from CiNii)

    Articles in CiNii:1

    • Changes in quality of white pomfret, chinese pomfret and grouper during ice-storage. (1983)
  • NIKKUNI Sayuki ID: 9000020853624

    National Food Research Institute, Ministry of Agriculture, Forestry and (1996 from CiNii)

    Articles in CiNii:1

    • Inhibition of Growth of Pellicle Forming Yeasts by a Killer Toxin Produced by a Debaryomyces hansenii KYT-1. (1996)
  • NIKKUNI Sayuki ID: 9000254276542

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1984 from CiNii)

    Articles in CiNii:1

    • Studies on soybean protein digestion during miso fermentation. Part I. Changes in SDS polyacrylamide gel electrophoretic pattern of water-insoluble fraction during miso fermentation.:Studies on Soybean Protein Digestion during Miso Fermentation Part I (1984)
  • NIKKUNI Sayuki ID: 9000254276761

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1986 from CiNii)

    Articles in CiNii:1

    • Improvement of gundruk processing by selected lactic strains. (1986)
  • NIKKUNI Sayuki ID: 9000254277899

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1991 from CiNii)

    Articles in CiNii:1

    • Changes in rice proteins during miso fermentation. (1991)
  • NIKKUNI Sayuki ID: 9000254761107

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1982 from CiNii)

    Articles in CiNii:1

    • The Efficacy of Ultrafiltration Treatment of the Drained Water from Steaming of Soybean in Natto Processing (1982)
  • NIKKUNI Sayuki ID: 9000254761123

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1982 from CiNii)

    Articles in CiNii:1

    • Operating Condition of Ultrafiltration of the Drained Water from Steaming of Soybean in Natto Processing (1982)
  • NIKKUNI Sayuki ID: 9000254762172

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1987 from CiNii)

    Articles in CiNii:1

    • Studies on soybean protein digestion during Miso fermentation. Part II. Effect of soybean cooking condition on SDS-PAGE pattern of water-insoluble proteins of Miso.:Studies on Soybean Protein Digestion during Miso Fermentation Part II (1987)
  • NIKKUNI Sayuki ID: 9000254762990

    National Food Research Institute, Ministry of Agriculture, Forestry (1990 from CiNii)

    Articles in CiNii:1

    • Simplification of the plate-count method for cell fusion of Bacillus. Protoplast reversion and fusant detection by a mixing-plate method.:Protoplast Reversion and Fusant Detection by a Mixing-plateMethod (1990)
  • NIKKUNI Sayuki ID: 9000254763295

    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries (1991 from CiNii)

    Articles in CiNii:1

    • Cell fusion between Miura strain and Takahashi strain of Bacillus natto. Proof of fusion by plate-count method.:Proof of Fusion by Plate-Count Method (1991)
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