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Publications by Hiroatsu MATSUOKA

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

English

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Studies on the Fermentation Products by Mould Fungi. Part IX

Bulletin of the Agricultural Chemical Society of Japan

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Studies on the Fermentation Products by Mould Fungi. Part IX

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Studies on the Fermentation Products by Mould Fungi. Part X

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Technological Studies on Soft Cheese

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Prospects of Using Spices in Technology Soft-Ripened Goat Cheese

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Studies on the Cold Storage of White Peaches. Part II.

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Attenuated Lactococcus Lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semi-Soft Caciotta Cheese

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