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Publications by Kinya SAKUMA
Development the Ready-To-Heat Foods With Cooked Rice Aseptically Packed (KAGOME DELI)
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Related publications
Aseptically Packaged Foods and Their Packaging Systems.
Kagaku To Seibutsu
Characteristics of Rice Cooked With Lysolecithin.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Development of a High-Efficiency Heat Exchanger With Packed Bed.
Nihon Kikai Gakkai Ronbunshu, B Hen/Transactions of the Japan Society of Mechanical Engineers, Part B
Condensed Matter Physics
Mechanical Engineering
Decrease of Repeated Contamination of Packed Deli-Cious Meat Products
EUREKA: Life Sciences
Studies on the Vitamin C in the Cooked Foods
Eiyo Shokuryo Gakkaishi
Occurrence of Listeria Species in Ready to Eat Foods
Epidemiology and Infection
Epidemiology
Infectious Diseases
Development of Ready to Cook Rice Strings Using Plant Based Edible Gum
Sources of Contamination of Cooked, Ready-To-Eat Cured and Uncured Meats
Epidemiology and Infection
Epidemiology
Infectious Diseases
Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains Based on Multiple Physical Measurements of Individual Cooked Rice Grain.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
