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Publications by KATSUYA FUKAMI
Improvement of "Kurozukuri Ika-Shiokara" (Fermented Squid Meat With Ink) Odor With Staphylococcus Nepalensis Isolated From the Fish Sauce Mush of Frigate Mackerel Auxis Rochei
Nippon Suisan Gakkaishi
Aquatic Science
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Properties of "Shishibishio" Fermented Pork Meat Sauce
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Food Science
Staphylococcus Nepalensis Sp. Nov., Isolated From Goats of the Himalayan Region
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
OPTIMALISASI PCR IKAN TONGKOL KRAI (Auxis Thazard) DAN LISONG (Auxis Rochei) PADA ANALISIS KERAGAMAN GENETIK
BAWAL Widya Riset Perikanan Tangkap
Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” With Neutrase and Flavourzyme Enzyme Under Different Salt Concentrations
Journal of Agricultural Science and Technology A
Nutrition and Sensory Evaluation on Corned Fish From Mackerel Tuna (Euthynus Sp.) Processed With Red Fermented Rice and Nitrite Salt
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
Characterization of Alkaline Phosphatase Producing Bacteria Isolated From Thai Fermented Fish Products
International Journal of Biology
Whole-Genome Sequencing of Lentibacillus Sp. Strain JNUCC-1, Isolated From Fermented Anchovy Sauce (Myeolchi Aekjeot)
Microbiology Resource Announcements
Immunology
Genetics
Molecular Biology
Microbiology
Characterisation of Staphylococcus Aureus Isolated From Meat Processing Plants – A Preliminary Study
Journal of Veterinary Research (Poland)
Veterinary
Function Improvement of Fish Meat Protein by Glycosylation
Kobunshi
Materials Science
Polymers
Plastics
Chemical Engineering
Environmental Science
