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Publications in Food Science
Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Optimization of Processing Technology of Instant Sea Cucumber With Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Determination of Pindone in Agricultural Products by LC-MS/MS
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Content and Origin of Nonvolatile Amines in Various Commercial Pickles
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Mineralöl in Lebensmitteln – Ein Wunder Punkt Der Kreislaufwirtschaft
Journal fur Verbraucherschutz und Lebensmittelsicherheit
Biotechnology
Agronomy
Food Animals
Crop Science
Food Science
Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Trends of Food Poisonings Caused by Natural Toxins in Japan, 1989–2011
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Structural Analyses of Unknown Red Dyes Detected in Dried Strawberry
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Characterization of Acid Phosphatase (AphC) From the Miso Koji Mold, Aspergillus Oryzae KBN630: AphC Is Mainly Responsible for Both Acid Phosphatase Activity and 5′-Imp Dephosphorylation Activity in Soybean-Koji Culture
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
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