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Publications by Shiro KASUYA
Identification of Microorganisms in Traditional Asian Foods Made With Fermented Wheat Flour and Their Hypoallergenization
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
A Case Report of a Patient Repeatedly Infected withAncylostoma Duodenale, Probably From Himself Through His Artificial Anus, and Resistant Against a Single Dose of Pyrantel Pamoate
Kansenshogaku zasshi. The Journal of the Japanese Association for Infectious Diseases
Medicine
Related publications
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Functional Properties of Sausage Rolls Made From Cocoyam and Wheat Flour Enriched With Soybean Flour
Food Science and Nutrition Studies
Characterization of Bacillus Subtilis Isolated From Asian Fermented Foods
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Traditional Japanese Fermented Foods Free From Mycotoxin Contamination
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Microorganisms in Foods: Their Significance and Methods of Enumeration
American Journal of Public Health and the Nations Health
The Ultracentrifugation of Doughs Made From Wheat Flour
Australian Journal of Biological Sciences
Physicochemical and Protein Quality of Noodles Made With Wheat and Okara Flour Blends
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Biogenic Amines Formation and Their Importance in Fermented Foods
BIO Web of Conferences
Novel Fibrinolytic Enzyme in Fermented Shrimp Paste, a Traditional Asian Fermented Seasoning
