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Publications by Hirokazu Ogihara
Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Related publications
Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
Comprehensive Reviews in Food Science and Food Safety
Food Science
Effects of Hydrostatic High Pressure on the Permeability of Plasma Membrane
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of Hydrostatic High Pressure on the Permeability of Plasma Membrane
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Studies on Effects of High Hydrostatic Pressure on Blood Cells
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Studies on Effects of High Hydrostatic Pressure on Blood Cells
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Effects of High Hydrostatic Pressure on Coastal Bacterial Community Abundance and Diversity
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Effects of High Hydrostatic Pressure Treatment on Physicochemical Characteristics of Sea Cucumber
Journal of Food Science and Engineering
Studies on the Effects of High Hydrostatic Pressure Upon Fertilized Frog Eggs
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
