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Publications by Ikuo SHIOYA
Deodorizing Activity of the Extract From Koji of Soy Sauce and Its Application for Food Processing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Soy Sauce Manufacture and Utilization of Koji Mold
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Application of White-Spored Mutants Induced From Koji Molds for the Production of Indonesian Soy Sauce(kecap).
Mycotoxins
Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production
Journal of the agricultural chemical society of Japan
≪i>In Vitro</I> Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived From the Manufacturing of Japanese Style Fermented Soy Sauce
Food and Nutrition Sciences
Local Dishes, Soy Sauce and Its Regional Characteristics
Journal for the Integrated Study of Dietary Habits
The Globalization of Soy Sauce
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Fungicides for Soy Sauce. IV
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
A Comparison of Volatile Compounds in a Fish Sauce Prepared by the Use of Soy Sauce Koji With Those in Commercial Fish Sauces in Japan
Fisheries Science
Aquatic Science
Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1a for Kecap, an Indonesian Soy Sauce
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
