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Publications by KEN-ICHI KAWASAKI

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

English

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Soy Sauce Manufacture and Utilization of Koji Mold

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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Thermoprocessment of Tambaqui Fish in Tucupi Sauce

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Koji-Mold Breeding by Protoplast Fusion for Soy Sauce Production

Journal of the agricultural chemical society of Japan

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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

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The Globalization of Soy Sauce

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Studies on Organic Acids in "Shottsuru" (Fish Sauce)

NIPPON SHOKUHIN KOGYO GAKKAISHI

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Determination and Contents of Non-Volatile Amines in Soybean Paste and Soy Sauce.

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The Stability of Thiamine in Enriched Soy-Sauce by Cooking

Eiyo To Shokuryo

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Evaluation of the Use of Twin-Screw Extruded Defatted Soybean Meal for Commercial Soy Sauce Production.

Nippon Shokuhin Kagaku Kogaku Kaishi

English