Automatization of alcohol stability test of raw milk.DOI, Toyohiko; SHIBUYA, Miyuki; KANZAKI, Mikio; MATSUMOTO, Kiyoshi · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991

Estimation of Microbial Count in Raw Milk Based on Catalase-activity.DOI, Toyohiko; KANZAKI, Mikio; NAKANUMA, Hiroshi; SHIBUYA, Miyuki; MATSUMOTO, Kiyoshi · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1992

The Continuous Observation of Milk Coagulation with Light Scattering by Means of Optical Fiber.DOI, Toyohiko; KANZAKI, Mikio; NAKANUMA, Hiroshi; SHIBUYA, Miyuki; MATSUMOTO, Kiyoshi · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1992

The Continuous Monitoring of the Milk Curd Formation by the Thermocouple Sensors Equiped with the Peltier Unit as a Heat Generator.DOI, Toyohiko; KANZAKI, Mikio; SHIBUYA, Miyuki; MATSUMOTO, Kiyoshi · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991

Non-destructive Continuous and Simultaneous Estimation of Moisture and Salt Contents in Butter by the Combination of Specific Gravity and Dielectric Constant.DOI, Toyohiko; KANZAKI, Mikio; WATANABE, Tadashi; NAKANUMA, Hiroshi; SHIBUYA, Miyuki; MATSUMOTO, Kiyoshi · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1991

Studies on Betaine of "Kuko"NISIYAMA, RYUZO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1963

Polyphenolic Substances of Tea-SeedsMIZUNO, TAKASHI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964

Tasty Substances of Oyster SauceINA, KAZUO; IKENO, TADASHI; NAKABAYASHI, TOSHIO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Utilization of 5'-Ribonucleotides in PicklesMIYOSHI, HIDEAKI; SHIODA, OSAMU · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1965

Application of Nisin in Food IndustryIWAIDA, MASAHIRO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Utilization of 5'-Ribonucleotides for PicklesMIYOSHI, HIDEAKI · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1967

Beet Sugar as Biscuit IngredientOSHIMA, KATSUMI; YOKOO, YOSHIO; KOYAMA, YOSHITO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968

Method of Shoyu BrewingUmeda, Isao · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1968