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Publications by Ryo-ichi TSUKIYAMA
Deodorizing Activity of the Extract From Koji of Soy Sauce and Its Application for Food Processing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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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).
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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
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Fungicides for Soy Sauce. IV
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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
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Development of Pure Culture Starter Using a White-Spored Mutant of Koji Mold, K-1a for Kecap, an Indonesian Soy Sauce
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Ecology
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Agronomy
