Search Results1-20 of  23

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  • NAKAMURA TOYOO ID: 9000254763844

    Central Research Institute, Ito-Ham Food Inc. (1992 from CiNii)

    Articles in CiNii:1

    • Studies of the Effect of Salt Composition on the Quality of Meat Products Part I. The Effect of Microcomponents in Salt on the Properties of Muscle Protein in Meat Processing.:Studies of the Effect of Salt Composition on the Quality of Meat Products Part I (1992)
  • NAKAMURA TOYOO ID: 9000283495758

    Central Res. Inst., Itoham Foods Inc., 1-2 Kubogaoka, Moriya-Kitasoma, Ibaraki 302-01, Japan (1996 from CiNii)

    Articles in CiNii:1

    • <b>A sensitive enzyme immunoassay specific for salmon </b><b>calcitonin </b> (1996)
  • NAKAMURA Toyoo ID: 9000000643880

    Articles in CiNii:44

    • "Hanpen"-like Whipped Sausage : Its Sensory Evaluation and Texture (1997)
    • 食肉製品の超高圧処理について (2003)
    • 食肉の微粉砕処理について (2004)
  • NAKAMURA Toyoo ID: 9000001469544

    Ito Ham Foods Co. Ltd Central Research Institute (2005 from CiNii)

    Articles in CiNii:1

    • Development of a Novel Functional Miso adding with Dried and Skimmed Milk (2005)
  • NAKAMURA Toyoo ID: 9000004160680

    Central Research Institute, Itoham Foods Inc. (1995 from CiNii)

    Articles in CiNii:1

    • Isolation of an Antioxidant from Penicillium roquefortii IFO 5956 (1995)
  • NAKAMURA Toyoo ID: 9000021197779

    Central Research Institute, Ito-ham Foods Inc. (1992 from CiNii)

    Articles in CiNii:1

    • Quality Control on Intermediate Temperature Conditioning of Beef by Measuring Cadaverine and Hypoxanthine (1992)
  • NAKAMURA Toyoo ID: 9000021198969

    Central Research Institute, Ito-ham Foods Inc. (1990 from CiNii)

    Articles in CiNii:1

    • Diamines as Potential Indices for Freshness of Both Aerobically Packed and Vacuum Packed Meat (1990)
  • NAKAMURA Toyoo ID: 9000021210689

    Central Research Institute, ITOHAM Foods INC (1992 from CiNii)

    Articles in CiNii:1

    • Evaluation of the Quality of Meat and Fermented Dairy and Meat Products by Tyramine Sensor (1992)
  • NAKAMURA Toyoo ID: 9000254276221

    Central Research Institute, Ito Ham Provisions Co., Ltd. (1983 from CiNii)

    Articles in CiNii:1

    • Application of Frozen Blood Plasma to Processed Meat Products (1983)
  • NAKAMURA Toyoo ID: 9000254276512

    Central Research Institute, Ito Ham Provisions Co. Ltd (1984 from CiNii)

    Articles in CiNii:1

    • Application of Blood Protein Hydrolyzates to Seasoning (1984)
  • NAKAMURA Toyoo ID: 9000254276738

    Central Research Institute, Ito Ham Foods Inc. (1986 from CiNii)

    Articles in CiNii:1

    • Studies on factors related to the properties of intermediate moisture meats. Part I. Changes of proteins in intermediate moisture meats during the processing of products.:Studies on Factors Related to the Properties of Intermediate Moisture Meats Part I (1986)
  • NAKAMURA Toyoo ID: 9000254276848

    Central Research Institute, Ito Ham Foods Inc. (1986 from CiNii)

    Articles in CiNii:1

    • A study on enzymatic hydrolysate of red blood cell as food materials. (1986)
  • NAKAMURA Toyoo ID: 9000254276853

    Central Research Institute, Ito ham Inc (1986 from CiNii)

    Articles in CiNii:1

    • Application of enzymatic hydrolysate of red blood cell to media materials for bacteria. (1986)
  • NAKAMURA Toyoo ID: 9000254277380

    Central Research Institute, Ito-Ham Foods Inc (1989 from CiNii)

    Articles in CiNii:1

    • Studies on application of transglutaminase to meat and meat products. Part I. The effect of transglutaminase on heat-induced gelation and water holding capacity of myosin B.:Studies on Application of Transglutaminase to Meat and Meat Products Part I (1989)
  • NAKAMURA Toyoo ID: 9000254277710

    Central Research Institute, Ito-ham Foods Inc. (1990 from CiNii)

    Articles in CiNii:1

    • Studies on application of transglutaminase to meat and meat products Part II. The effect of microbial transglutaminase on gelation of myosin B, myosin and actin.:Studies on Application of Transglutaminase to Meat and Meat Products Part II (1990)
  • NAKAMURA Toyoo ID: 9000254278090

    Central Research Institute, Ito Ham Food Inc. (1992 from CiNii)

    Articles in CiNii:1

    • Emulsifying Properties of Globin. (1992)
  • NAKAMURA Toyoo ID: 9000254278271

    Central Research Institute, Ito Ham Food Inc. (1993 from CiNii)

    Articles in CiNii:1

    • Gelling Properties of Globin-Succinylated Globin Conjugates. (1993)
  • NAKAMURA Toyoo ID: 9000254761330

    Central Research Institute, Ito Ham Provisions Co. Ltd. (1983 from CiNii)

    Articles in CiNii:1

    • Application of Dried Plasma to Processed Meat Products (1983)
  • NAKAMURA Toyoo ID: 9000254761577

    Central Research Institute, Ito Ham Foods Inc (1984 from CiNii)

    Articles in CiNii:1

    • Preparation of Concentrated Plasma by Ultrafiltration and its Application to Processed Meat Products (1984)
  • NAKAMURA Toyoo ID: 9000254763132

    Central Research Institute, Ito-ham Foods Inc. (1990 from CiNii)

    Articles in CiNii:1

    • Interaction of fractionated bovine plasma and bovine myosin B. (1990)
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