NIPPON SHOKUHIN KOGYO GAKKAISHI

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Volume 14, Issue 3

Displaying 1-6 of 6 articles from this issue

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On the Contamination with Microorganisms in Food-Factory. Part II.

On microflora in two factories-producing confectionary materials.

JIRO MIURA, TAKAYASU ASARI, WAHACHIRO TANIMURA, HIDEO MIYACHI, SHINJI ...

1967 Volume 14 Issue 3 Pages 101-105
Published: March 15, 1967
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.14.101

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Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part III.

Effect of the substance extracted from biscuits and cookies by several organic solvents on the stability of fat.

NAOHIKO YAMAGUCHI, YOSHITO KOYAMA

1967 Volume 14 Issue 3 Pages 106-109
Published: March 15, 1967
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.14.106

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Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part IV.

Relationship between reducing Power of potassium ferricyanide and stability of fat.

NAOHIKO YAMAGUCHI, YOSHITO KOYAMA

1967 Volume 14 Issue 3 Pages 110-113
Published: March 15, 1967
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.14.110

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Physical and Chemical Properties of Various Beans for "An".

YURIKO OZAWA, YOSHIKO WATANABE, SHIGEO SUZUKI

1967 Volume 14 Issue 3 Pages 114-117
Published: March 15, 1967
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.14.114

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Effects of Filtrating and Washing Operation in the Rose-Gottlieb Method (Internal Method) on the Determination of Fat Content in Whole Milk Powder.

MITSUGU MUROFUSHI, TAKEO ORUI

1967 Volume 14 Issue 3 Pages 118-120
Published: March 15, 1967
Released on J-STAGE: January 20, 2010

DOIhttps://doi.org/10.3136/nskkk1962.14.118

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[title in Japanese]

1967 Volume 14 Issue 3 Pages 121-124
Published: March 15, 1967
Released on J-STAGE: April 21, 2009

DOIhttps://doi.org/10.3136/nskkk1962.14.121

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