Search Results21-40 of  48

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  • YANAGIDA Fujiharu ID: 9000254762032

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on Curry. Part I. The chemical constituents and sensory test of commercial cookeed Curry.:A Study on Curry Part I (1986)
  • YANAGIDA Fujiharu ID: 9000254762100

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1986 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part IV. Volatile components of commercial cooked curry.:A Study on Curry, Part IV (1986)
  • YANAGIDA Fujiharu ID: 9000254762629

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • Studies on the pot vinegar. Part II. Role of floating Koji added on the surface of newly prepared mash for Fukuyama rice vinegar production.:Studies on the Pot Vinegar Part II (1989)
  • YANAGIDA Fujiharu ID: 9000254762678

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part VII. The changes of some components in canned cooked curry during storage.:A Study on Curry Part VII (1989)
  • YANAGIDA Fujiharu ID: 9000254762953

    Department of Brewing and Fermentation, (1990 from CiNii)

    Articles in CiNii:1

    • Screening, isolation and identification of microorganisms with linamarase activity. (1990)
  • YANAGIDA Fujiharu ID: 9000254763626

    Department of Brewing and Fermentation and Department of Agricultural Chemistry, respectively at the Tokyo University of Agriculture (1992 from CiNii)

    Articles in CiNii:1

    • Partial Purification and Characterization of Linamarase from Aspergillus oryzae. (1992)
  • YANAGIDA Fujiharu ID: 9000255845225

    Department of Brewing and Fermentation. Tokyo University of Agriculture (1994 from CiNii)

    Articles in CiNii:1

    • Fish Sauce in Vietnam (1994)
  • YANAGIDA Fujiharu ID: 9000255859186

    Department of Brewing, Tokyo University of Agriculture (1971 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (Part II):On the free amino acids in vinegars (1971)
  • YANAGIDA Fujiharu ID: 9000255859384

    Department of Brewing, Tokyo University of Agriculture (1973 from CiNii)

    Articles in CiNii:1

    • Studies on Acetic Acid Bacteria and their Utilization (Part 8):Effects on the acetic acid bacteria by the sole vitamin addition (1973)
  • YANAGIDA Fujiharu ID: 9000255859601

    Department of Brewing, Tokyo University of Agriculture (1974 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (Part 10):Assimilation of amino acid as a sole source of nitrogen by acetic acid bacteria (1974)
  • YANAGIDA Fujiharu ID: 9000255859754

    Department of brewing, Tokyo university of Agriculture (1976 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (Part 13) (1976)
  • YANAGIDA Fujiharu ID: 9000255860243

    Department of Brewing, Tokyo University of Agriculture (1981 from CiNii)

    Articles in CiNii:1

    • Studies on Populations of Yeast and Lactic Acid Bacteria during Miso Making (1981)
  • YANAGIDA Fujiharu ID: 9000256488340

    Department of Brewing and Fermentation Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • The Microbial Count and Enzyme Activity of Molds Isolated and Identified from Chinese Kojis:Studies on Chinese Kojis (Part I) (1989)
  • YANAGIDA Fujiharu ID: 9000256488347

    Department of Brewing and Fermentation Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • Identification of Yeasts and Lactic Acid Bacteria Isolated from Chinese Kojis:Ssudies on Chinese Kojis (Part II) (1989)
  • YANAGIDA Fujiharu ID: 9000256488725

    Department of Brewing and Fermentation (1990 from CiNii)

    Articles in CiNii:1

    • On Microbes Isolated from Chinese Kojis (1990)
  • YANAGIDA Fujiharu ID: 9000256488754

    Department of Brewing & Fermentation Tokyo University of Agriculture (1990 from CiNii)

    Articles in CiNii:1

    • On the Physiological Function of Vinegar (1990)
  • YANAGIDA Fujiharu ID: 9000256489979

    Department of Brewing Fermentation Tokyo University (1996 from CiNii)

    Articles in CiNii:1

    • Chemical Analysis of Fish Sauce and Salted Shrimp Paste Preserve Made in Viet Nam (1996)
  • YANAGIDA Fujiharu ID: 9000256490611

    Department of Fermentation Science, Tokyo University of Agriculture (1999 from CiNii)

    Articles in CiNii:1

    • Effect of the deletion of <I>Saccharomyces cerevisiae</I> amino acid permease on sake brewing (1999)
  • YANAGIDA Fujiharu ID: 9000256490719

    Departmennt of Fermentation Science, Tokyo University of Agriculture (1999 from CiNii)

    Articles in CiNii:1

    • Fundamental Technique for Vinegar (1999)
  • YANAGIDA Fujiharu ID: 9000256490735

    Departmennt of Fermentation Science, Tokyo university of Agriculture (1999 from CiNii)

    Articles in CiNii:1

    • Fundamental Technique for Vinegar (1999)
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