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commercial culture of bifidobacteria in milk products . Milchwissenschaft , 53 , 441 – 443 . S himamura , S. & I SHIBASHI , N. ( 1993 ): Bifidobacteria: research and development in Japan . Fd

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/01/2018) Steel , R.G.D. & Torrie , J.H. ( 1980 ): Principles and procedure of statistics – A biometrical approach . 2 nd ed. McGraw-Hill Kogakusha Ltd. , Japan . p. 137 .

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. Shrestha , S. & Kazama , F. ( 2007 ): Assessment of surface water quality using multivariate statistical techniques: A case study of the Fuji River Basin; Japan . Environ. Modell. Softw. , 22 , 464 – 475

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bionutrients from Morinda citrifolia (noni) by cellulase hydrolysis and lactic acid bacteria fermentation and their effects on α-amylase and α-glucosidase activities . J. Mar. Sci. Tech. – Japan , 24 , 648 – 655

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, -in: Biochemistry of disease. Abstract of the first IUBM Conference Nagoya, Japan, pp. 6-9. 6 9 Hajós, Gy. (1986): Incorporation of essential amino

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Acta Alimentaria
Authors: N. Hromiš, B. Šojić, V. Lazić, N. Džinić, A. Mandić, V. Tomović, S. Kravić, S. Škaljac, S. Popović, and D. Šuput

. , Liu , G. & Yang , Q. ( 2014 ). Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract . Food Chem. , 162 , 156 – 160

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A survey of current taxonomy of common foodborne bacteria

Part II. Gram-positive phyla of Firmicutes and Actinobacteria

Acta Alimentaria
Author: T. Deák

areas of Japan. Int. J. Syst. Evol. Microbiol. , 53 , 711–720. Yamasato K. Marinilactobacillus psychrotolerans gen. nov., sp. nov., a halophilic and alkaliphilic marine lactic acid

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Aishima, T., Iizuka, K. & Morita, K. (2007): Sensory profiles in mineral water distributed in Japan, 7th Pangborn Sensory Science Symposium , 12–16 August 2007, Hyatt Regency, Minneapolis, USA

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Shimano, T., Mizuno, M., Okamoto, H. & Adachi, K. (1956): Triterpenoids IX. A new component of Prunella , ursolic acid. Yakugaku Zasshi , 76 , 974–975 (in Japanese). Adachi K

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additives on Japanese-style sponge and dough bread properties and processing characteristics . Cereal Chem. , 82 , 314 – 320 . H ille , J.D.R. ( 2004 ): Hemicellulases and their synergism in

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