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  • KAMADA HIDEMOTO ID: 9000254273952

    農林省食糧研究所 (1958 from CiNii)

    Articles in CiNii:1

    • 大豆製品の着色に関する研究:(第2報)大豆を蒸したときにできる色とみその色との関係 (1958)
  • KAMADA HIDEMOTO ID: 9000254273954

    農林省食糧研究所 (1958 from CiNii)

    Articles in CiNii:1

    • 大豆製品の着色に関する研究:(第1報)大豆を蒸すと色が着く原因 (1958)
  • KAMADA HIDEMOTO ID: 9000254274050

    農林省食糧研究所 (1959 from CiNii)

    Articles in CiNii:1

    • 大豆製品の着色に関する研究(第4報):みそ,しようゆの色の生成とアミノ酸―糖あるいはアミノ酸―フルフラールの着色反応との関係 (1959)
  • KAMADA HIDEMOTO ID: 9000254274107

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Production of Caramel by Maillard Reaction (1961)
  • KAMADA HIDEMOTO ID: 9000254274109

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Amino Acid-Sugar Solution in Severe Condition (1961)
  • KAMADA HIDEMOTO ID: 9000254274139

    農林省食糧研究所 (1963 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products. Part XVII.:Relationship between the quality of Koji and the color formation of soy sauce (I). (1963)
  • KAMADA HIDEMOTO ID: 9000254274154

    農林省食糧研究所 (1963 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products. Part XVIII.:Relationship between the quality of Koji and the color formation of soy sauce (2). (1963)
  • KAMADA HIDEMOTO ID: 9000254274157

    農林省食糧研究所 (1963 from CiNii)

    Articles in CiNii:1

    • Discoloration of Bottled Soy Sauce during Storage (1963)
  • KAMADA HIDEMOTO ID: 9000254758317

    農林省食糧研究所 (1957 from CiNii)

    Articles in CiNii:1

    • 豆腐原料としての長葉大豆と秋田大豆の比較 (1957)
  • KAMADA HIDEMOTO ID: 9000254758319

    農林省食糧研究所 (1957 from CiNii)

    Articles in CiNii:1

    • フルフラールとアミノ酸による着色 (1957)
  • KAMADA HIDEMOTO ID: 9000254758321

    農林省食糧研究所 (1957 from CiNii)

    Articles in CiNii:1

    • アスコルビン酸とアミノ酸による着色 (1957)
  • KAMADA HIDEMOTO ID: 9000254758326

    農林省食糧研究所 (1958 from CiNii)

    Articles in CiNii:1

    • 大豆製品の着色に関する研究:(第3報)みその色の生成における大豆の水不溶性糖類の重要性 (1958)
  • KAMADA HIDEMOTO ID: 9000254758436

    農林省食糧研究所 (1960 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (VIII):Discoloration of siro-syoyu in storage (1960)
  • KAMADA HIDEMOTO ID: 9000254758438

    農林省食糧研究所 (1960 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (VII):Effects of aluminum chloride on the color formation of miso (1960)
  • KAMADA HIDEMOTO ID: 9000254758440

    農林省食糧研究所 (1960 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (VI):Hydrolysis of soybean water-insoluble carbohydrate by Taka-diastase (1960)
  • KAMADA HIDEMOTO ID: 9000254758442

    農林省食糧研究所 (1960 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (V):Relationship between the color formation and 2, 6-dichlorophenol indophenol reducing substances in miso and syoyu (1960)
  • KAMADA HIDEMOTO ID: 9000254758515

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (IX):Color formation of syoyu in brewing time (1961)
  • KAMADA HIDEMOTO ID: 9000254758535

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products (X):Qualities of color of "Mieki" (soybean acid-hydrolyzate) (1961)
  • KAMADA HIDEMOTO ID: 9000254758586

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products. Part XII:Browning of soaked soybean by autoclaving (2) (1961)
  • KAMADA HIDEMOTO ID: 9000254758589

    農林省食糧研究所 (1961 from CiNii)

    Articles in CiNii:1

    • Browning Reaction of Soybean Products. Part XI:Browning of soaked soybean by autoclaving (1) (1961)
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