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Publications by Shikuko Kurosawa
On the Formation of the Tasty Substance in and the Tenderization of Tough Meat by Proteolytic Enzymes (Part 1)
Eiyo To Shokuryo
Studies on the Protease Inhibitor in Foods (Part I)
Eiyo To Shokuryo
Related publications
Proteolytic Enzymes for Oesophageal Meat Impaction
Emergency Medicine Journal
Medicine
Critical Care
Emergency Medicine
Intensive Care Medicine
Studies on the Proteolytic Enzymes of Molds_??_
Journal of the agricultural chemical society of Japan
Studies on the Proteolytic Enzymes of Molds
Journal of the agricultural chemical society of Japan
The Proteolytic Enzymes of Yeast
Biochemical Journal
Studies on the Proteolytic Enzymes of Black Aspergilli
Bulletin of the Agricultural Chemical Society of Japan
Management of Microbiological Quality of Meat in the Context of Rapid Tenderization
Management of Sustainable Development
Improvement of the Taste of Skim-Milk by Proteolytic Enzymes
Eiyo To Shokuryo
Syntheses of Peptides by Proteolytic Enzymes
Journal of Japan Oil Chemists' Society
The Proteolytic Enzymes of Sprouted Wheat. II
Biochemical Journal
