Search Results1-14 of  14

  • MURAMATSU Shunsuke ID: 9000004159991

    Tenyo Takeda Co., Ltd. (2007 from CiNii)

    Articles in CiNii:3

    • Study on the Koji Mold Producing Substrate : Possible Application as a Food Supplement (2007)
    • Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers (1995)
    • Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds (1997)
  • MURAMATSU Shunsuke ID: 9000014585127

    Articles in CiNii:10

    • Removal of Minute Particles of Soy Sauce by using Diatomite Filter (2003)
    • Short-term Soy Sauce Making using Whole Soy Bean (1998)
    • 火入れ後の醤油から珪藻土濾過による微細粒子の除去 (1999)
  • MURAMATSU Shunsuke ID: 9000017576253

    Yamanashi University (2009 from CiNii)

    Articles in CiNii:1

    • 1023 Experiment on Sorting of Particles Flowing in Pipe Using PZT Jet Pump (2009)
  • MURAMATSU Shunsuke ID: 9000254278288

    Takeda Shokuryo Co., Ltd. (1993 from CiNii)

    Articles in CiNii:1

    • Large Scale Production of Soy Sauce by the Use of Soy Sauce Koji Autolyzate Prepared at High Temperature. (1993)
  • MURAMATSU Shunsuke ID: 9000254877384

    Faculity of Science and Engineering, Nihon University (1959 from CiNii)

    Articles in CiNii:1

    • Slaked Lime used for Mercuric Dusting Fungicide (I) (1959)
  • MURAMATSU Shunsuke ID: 9000255845066

    Takeda Shokuryo Co., Ltd. (1992 from CiNii)

    Articles in CiNii:1

    • Soy Sauce Making from Soy Sauce Koji Autolyzated at High Temperature:studies on Lactic Acid and Alcohol Fermentations of Soy Sauce Koji Autolyzate Mash (1992)
  • MURAMATSU Shunsuke ID: 9000256489101

    Takeda Shokuryo Co., Ltd. (1991 from CiNii)

    Articles in CiNii:1

    • Studies on the Conditions of High-temperature Autodigestion of Soy Sauce <I>Koji</I> Materials (1991)
  • MURAMATSU Shunsuke ID: 9000256489181

    Takeda Shokuryo Co., Ltd. (1992 from CiNii)

    Articles in CiNii:1

    • Selection of Seed <I>Koji</I> for Obtaining Hydrolyzate of High Total-Nitrogen Content in High-Temperature Autodigestion of Soy Sause <I>Koji</I> (1992)
  • MURAMATSU Shunsuke ID: 9000256489207

    Takeda Shokuryo Co., Ltd. (1992 from CiNii)

    Articles in CiNii:1

    • Selection of Raw Food Materials for <I>Koji</I> Making to Yield High Nitrogen Content in the Hydrolyzate Made by Autodigestion at High Temperature (1992)
  • MURAMATSU Shunsuke ID: 9000256489233

    Takeda Shokuryo Co., Ltd. (1992 from CiNii)

    Articles in CiNii:1

    • Attempts to Increase Reducing Sugar Concentration in the Autolyzate of Soy Sauce <I>koji</I> Prepared at High Temperature (1992)
  • MURAMATSU Shunsuke ID: 9000256489272

    Takeda Shokuryo Co., Ltd. (1992 from CiNii)

    Articles in CiNii:1

    • Soy Sauce Making from Soy Sauce Koji Autolyzated at High Temperature:Intermediate Scale Fermentation Test (1992)
  • MURAMATSU Shunsuke ID: 9000256489455

    Takeda Shokuryo Co., Ltd. (1993 from CiNii)

    Articles in CiNii:1

    • Short-Term Soy Sauce Making from Soy Sauce <I>Koji</I> Autolyzated at High Temperature (1993)
  • MURAMATSU Shunsuke ID: 9000403149722

    Department of Surgery, Tokyo Metropolitan Hiroo Hospital (2018 from CiNii)

    Articles in CiNii:1

    • A Case of Inguinal Hernia Incarceration Associated with Cryptorchidism in an Adult (2018)
  • Muramatsu Shunsuke ID: 9000382215361

    Department of Surgery, Yokohama Rosai Hospital (2018 from CiNii)

    Articles in CiNii:1

    • Extramedullary Plasmacytoma of the Lower Rectum Resected by Laparoscopic Intersphincteric Resection (2018)
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