Search Results1-9 of  9

  • FUJIKI SUMIKO ID: 9000253190377

    the Department of Biophysics and Biochemistry, Faculty of Science, University of Tokyo (1968 from CiNii)

    Articles in CiNii:1

    • Comparative Studies on the Glucose Oxidases of <i>Aspergillus niger</i> and <i>Penicillium amagasakiense</i> (1968)
  • FUJIKI SUMIKO ID: 9000391636742

    the Department of Biophysics and Biochemistry, Faculty of Science, University of Tokyo (1968 from CiNii)

    Articles in CiNii:1

    • Comparative Studies on the Glucose Oxidases of <i>Aspergillus niger</i> and <i>Penicillium amagasakiense</i> (1968)
  • FUJIKI Sumiko ID: 9000253147097

    Department of Food and Nutrition, Ochanomizu University of Tokyo (1976 from CiNii)

    Articles in CiNii:1

    • A catheptic protease active in ultimate pH of muscle. (1976)
  • FUJIKI Sumiko ID: 9000253147227

    Department of Food and Nutrition, Ochanomizu University (1976 from CiNii)

    Articles in CiNii:1

    • Some possible evidences for an alteration in the actin-myosin interaction in stored muscle. (1976)
  • FUJIKI Sumiko ID: 9000254489718

    お茶の水女子大学 (1978 from CiNii)

    Articles in CiNii:1

    • The Effect of Marinading on Meat Protein (1978)
  • FUJIKI Sumiko ID: 9000254489840

    お茶の水女子大学 (1979 from CiNii)

    Articles in CiNii:1

    • The Effect of Marinading on Tenderness in Meat Cooking (1979)
  • FUJIKI Sumiko ID: 9000254490435

    お茶の水女子大学 (1982 from CiNii)

    Articles in CiNii:1

    • Effects of Ginger Juice on Batter (1982)
  • FUJIKI Sumiko ID: 9000254490506

    お茶の水女子大学 (1983 from CiNii)

    Articles in CiNii:1

    • The Effect of Ginger Protease on Myofibrillar Protein (1983)
  • FUJIKI Sumiko ID: 9000254490686

    お茶の水女子大学家政学部 (1984 from CiNii)

    Articles in CiNii:1

    • The Effect of Pear Juice on the Tenderness of Meat (1984)
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