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Publications by Morio AKAKI

Nutritive Values of Extracellular Protein Produced by Yeast

Nippon Eiyo Shokuryo Gakkaishi
1984English

Structural Studies on New, Non-Reducing Oligosaccharides Produced by Rhizobium Meliloti J7017.

Agricultural and Biological Chemistry
1985English

Related publications

Composition and Nutritive Value of Yeast Biomass and Yeast Protein Concentrates.

Journal of Nutritional Science and Vitaminology
MedicineNutritionDietetics
1997English

Nutritive Values of the Italian Millet Protein Concentrate Prepared by Α- And Β-Amylase Treatment in Rats

Eiyo To Shokuryo
1978English

Platelet Activating Factor Produced by Yeast.

Kagaku To Seibutsu
1997English

Nutritive Values of Foods and Condiments

Nature
Multidisciplinary
1946English

The NUTRITIVE VALUES OF PUFA-CONCENTRATE SUPPLEMENTED WITH YEAST AND Curcuma Xanthorrhiza Roxb STORED IN SEVERAL WEEKS

Journal of the Indonesian Tropical Animal Agriculture
Animal ScienceZoologyVeterinary
2015English

Nutritive Value of Biscuits Containing Petroleum Yeast

Eiyo To Shokuryo
1972English

Structure Analysis of Yeast Glutaredoxin Grx6 Protein Produced in Escherichia Coli

Genes and Environment
Social PsychologyGeneticsEnvironmental Science
2018English

The Role of Extracellular Protease Produced by Vibrio Anguillarum.

Fish Pathology
Animal ScienceZoologyAquatic Science
1987English

Improvement of the Nutritive Values of Soybean Meals by Heat Treatment for Poultry.

Japanese poultry science
1990English

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