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Publications by Hironaga HASHIBA
Non-Enzymic Browning of Soy Sauce
Agricultural and Biological Chemistry
Non-Enzymic Browning of Soy Sauce Comparison of the Browning of Soy Sauce With That of a Sugar-Amino Acid Model Systems
Agricultural and Biological Chemistry
Isolation and Identification of Amadori Compounds From Miso, White Wine and Sake.
Agricultural and Biological Chemistry
Related publications
The Globalization of Soy Sauce
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria: Inhibition of Spoilage Bacteria and Browning
Japanese Journal of Lactic Acid Bacteria
Fungicides for Soy Sauce. IV
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Utilization of Carbonized Soy Sauce Mash Grains
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Determination and Contents of Non-Volatile Amines in Soybean Paste and Soy Sauce.
Eisei kagaku
Soy Sauce Manufacture and Utilization of Koji Mold
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Decolorization of Soy Sauce by Loose Reverse Osmosis Membranes
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Local Dishes, Soy Sauce and Its Regional Characteristics
Journal for the Integrated Study of Dietary Habits
