Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by SETSUKO TABATA
Determination and Contents of Non-Volatile Amines in Soybean Paste and Soy Sauce.
Eisei kagaku
Study on Isomers of Sorbic Acid Produced in Food.
Eisei kagaku
Related publications
Non-Enzymic Browning of Soy Sauce
Agricultural and Biological Chemistry
Effects of Different Types of Soy Sauce on the Formation of Heterocyclic Amines in Roasted Chicken
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
Food Labeling and Actual Contents of Soy Protein and Soybean Isoflavones in Health Foods
The Japanese Journal of Nutrition and Dietetics
Isolation and Identification of Halophilic Microorganisms in Soy Sauce
Food Research
Food Science
The Globalization of Soy Sauce
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Soy Sauce Manufacture and Utilization of Koji Mold
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Local Dishes, Soy Sauce and Its Regional Characteristics
Journal for the Integrated Study of Dietary Habits
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