Search Results1-5 of  5

  • TESAKI Shoko ID: 9000004169397

    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University (1996 from CiNii)

    Articles in CiNii:1

    • Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity (1996)
  • TESAKI Shoko ID: 9000254437504

    Tokyo Gakugei University (1996 from CiNii)

    Articles in CiNii:1

    • Effects of Cooking Conditions and Ingredients on the Growth Inhibition of Salmonella enteritidis. (1996)
  • TESAKI Shoko ID: 9000254437627

    Tokyo Gakugei University (1997 from CiNii)

    Articles in CiNii:1

    • Effects of Stirring and Added Salt during Boiling on the Properties of Cooked Noodles. (1997)
  • TESAKI Shoko ID: 9000254437661

    Faculty of Education, Tokyo Gakugei University (1997 from CiNii)

    Articles in CiNii:1

    • Isolation and Identification of an Onion Blacking-Active Component by Chelate Formation with Ferric Ions. (1997)
  • Tesaki Shoko ID: 9000003761160

    Faculty of Education, Tokyo Gakugei University (2000 from CiNii)

    Articles in CiNii:7

    • A Novel Method of Producing Pudding for Milksensitive Allergic Patients Using Degassed Hard Water in Place of Cow's Milk (2000)
    • Isolation and Identification of an Antibacterial Compound form Grape and Its Application to Foods (1999)
    • CROSS-REACTIVITY BETWEEN BROMELAIN AND SOLUBLE FRACTION FROM WHEAT FLOUR (1997)
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