Search Results1-10 of  10

  • SANO Yoshihito ID: 9000014585126

    Articles in CiNii:6

    • Short-term Soy Sauce Making using Whole Soy Bean (1998)
    • 高温自己消化法で高窒素加水分解物をあたえる麹原料の選択 (1992)
    • 醤油麹の高温消化法で高窒素加水分解物濾液を得るのに適した種麹の選択 (1992)
  • SANO Yoshihito ID: 9000254278286

    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)
  • SANO Yoshihito ID: 9000255845068

    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)
  • SANO Yoshihito ID: 9000256489102

    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)
  • SANO Yoshihito ID: 9000256489182

    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)
  • SANO Yoshihito ID: 9000256489208

    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)
  • SANO Yoshihito ID: 9000256489234

    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)
  • SANO Yoshihito ID: 9000256489274

    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)
  • SANO Yoshihito ID: 9000364773519

    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)
    • The Effects of Chondroitin Sulfate on the Tobacco Mosaic Virus Configuration (2000)
    • Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers (1995)
  • Sano Yoshihito ID: 9000403162403

    Graduate School of Informatics, Shizuoka University (2014 from CiNii)

    Articles in CiNii:1

    • A GPU-Based Programming Framework for Highly-Scalable Multi-Agent Traffic Simulations (2014)
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