Search Results - "Bagenda, Dominic K." :: K.UTB vyhledávací portál

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Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe

by Nagata, Jun, Morimoto, Sayo, Bagenda, Dominic K., Kasai, Hisae
Published in Fisheries science (01.09.2020)

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Can Rural Community Initiatives Improve Learning Outcomes in Local Primary Schools?

by Bagenda, Dominic K., Field, Malcolm H., Okazaki, Wataru
Published in International journal of educational development (01.04.2021)

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Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3.13 isolated from Japanese fermented marine food

by BAGENDA, Dominic K, HAYASHI, Kentaro, YAMAZAKI, Koji, KAWAI, Yuji
Published in Fisheries science (01.04.2008)

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Impact of feeding on oyster depuration efficacy under conditions of high salinity and low temperature

by Bagenda, Dominic K., Nishikawa, Shotaro, Kita, Hiroki, Kinai, Yu, Terai, Shima, Kato, Motoichi, Kasai, Hisae
Published in Aquaculture (01.02.2019)

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Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3. 13 isolated from Japanese fermented marine food

by Bagenda, Dominic K, Hayashi, Kentaro, Yamazaki, Koji, Kawai, Yuji
Published in Fisheries science (2008)

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Influence of medium components and growth conditions on pedioicn Iz3.13 production by Pediococcus pentosaceus Iz3.13, isolated from Japanese traditional fermented seafood

by Kobayashi, Tetsuya, Yamazaki, Koji, Bagenda, Dominic-K, Kawai, Yuji
Published in Bulletin of fisheries sciences, Hokkaido University (01.01.2010)

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Influence of Medium Components and Growth Conditions on Pediocin Iz3.13 Production by Pediococcus pentosaceus Iz3.13, Isolated from Japanese Traditional Fermented Seafood

by Kobayashi, Tetsuya, Yamazaki, Koji, Bagenda, Dominic K, Kawai, Yuji
Year of Publication 09.03.2010

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Journal Article

Efficacy of commercial curing processes for treatment of quarantinable disease-causing pathogens in salmon roe

Can Rural Community Initiatives Improve Learning Outcomes in Local Primary Schools?

Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3.13 isolated from Japanese fermented marine food

Impact of feeding on oyster depuration efficacy under conditions of high salinity and low temperature

Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3. 13 isolated from Japanese fermented marine food

Influence of medium components and growth conditions on pedioicn Iz3.13 production by Pediococcus pentosaceus Iz3.13, isolated from Japanese traditional fermented seafood

Influence of Medium Components and Growth Conditions on Pediocin Iz3.13 Production by Pediococcus pentosaceus Iz3.13, Isolated from Japanese Traditional Fermented Seafood

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