Search Results1-9 of  9

  • NAGATANI Yuko ID: 9000001470939

    ヒガシマル醤油株式会社 (2009 from CiNii)

    Articles in CiNii:4

    • Functional research and development of SPS (Shoyu polysaccharides) from soy sauce (2009)
    • The promotive effect of Shoyu polysaccharides on iron absorption (2008)
    • Characteristics of Soy Sauce in Simmered Dishes (2005)
  • Nagatani Yuko ID: 9000256812280

    Higashimaru Shoyu (2005 from CiNii)

    Articles in CiNii:1

    • Characteristics of Soy Sauce in Simmered Dishes (2005)
  • Nagatani Yuko ID: 9000392024676

    Higashimaru Shoyu (2002 from CiNii)

    Articles in CiNii:1

    • Light colored soy sauce in seasoning simmered pumpkin (2002)
  • Nagatani Yuko ID: 9000392024750

    Higashimaru Shoyu (2002 from CiNii)

    Articles in CiNii:1

    • Seasonings and cooking conditions in the recipes of simmered pumpkin (2002)
  • Nagatani Yuko ID: 9000392024822

    Higashimaru Shoyu (2002 from CiNii)

    Articles in CiNii:1

    • Characteristics of light colored soy sauce in simmered Japanese radish (2002)
  • Nagatani Yuko ID: 9000392024844

    Higashimaru Shoyu (2002 from CiNii)

    Articles in CiNii:1

    • Characteristics of light colored soy sauce in simmered taro (2002)
  • Nagatani Yuko ID: 9000392027227

    Research Laboratory, Higashimaru Shoyu Co. Ltd. (2006 from CiNii)

    Articles in CiNii:1

    • New function of soy sauce: The promotive effect of soy sauce on iron absorption (2006)
  • Nagatani Yuko ID: 9000392034367

    Higashimaru Shoyu Co.,LTD. (2009 from CiNii)

    Articles in CiNii:1

    • Characteristics of Light Color Soy Sauce in seasoning:Study of saltiness enhancement by a conbination Light Color Soy Sauce and Japanese soup stock (2009)
  • Nagatani Yuko ID: 9000392037232

    Higashimarusyoyucompany (2003 from CiNii)

    Articles in CiNii:1

    • Surveyonactualconditionofseasoninginhomecooking (2003)
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