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Publications by Fumisaburo TOKITA
Studies on Cheese Ripening
Nihon Chikusan Gakkaiho
Inhibitory Effect of Cell Free Extracts From Lactic Acid Bacteria on Growth of Escherichia Coli
Nihon Chikusan Gakkaiho
Related publications
Studies on Cheese Ripening
Nihon Chikusan Gakkaiho
Proteolytic Enzymes of Ripening Cheddar Cheese
Viscoelasticity of Edam Cheese During Its Ripening
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Studies on the Ripening of the Semi-Soft White Mould Cheese Ripened by Penicillium Caseicolum, Part II
Journal of the agricultural chemical society of Japan
Effect of High-Pressure-Treated Starter on Ripening of Feta Cheese
Dairy Science and Technology
Biochemistry
Food Science
Technological Studies on Soft Cheese
Journal of Food and Dairy Sciences
Studies on Reticulocyte Ripening Substances
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Microbiological Studies on Cheese (I)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
