Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C
Akiyama, Masayuki, Watanabe, Ryosuke, Ohata, Miyako, Miyai, Teruyuki, Imayoshi, Yuriko, Onishi, Masanobu, Ikeda, Michio, Ichihashi, Nobuo, Iwabuchi, Hisakatsu
Published in Food Science and Technology Research (2014)
Published in Food Science and Technology Research (2014)
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Journal Article
Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10
Masayuki AKIYAMA, Ryosuke WATANABE, Miyako OHATA, Teruyuki MIYAI, Yuriko IMAYOSHI, Masanobu ONISHI, Michio IKEDA, Nobuo ICHIHASHI, Hisakatsu IWABUCHI
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2014)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2014)
Journal Article
Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10 degree C
Akiyama, Masayuki, Watanabe, Ryosuke, Ohata, Miyako, Miyai, Teruyuki, Imayoshi, Yuriko, Onishi, Masanobu, Ikeda, Michio, Ichihashi, Nobuo, Iwabuchi, Hisakatsu
Published in Food science and technology research (01.01.2014)
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Published in Food science and technology research (01.01.2014)
Journal Article
Effects of Manufacturing Process Conditions on Sensory Attributes and Microstructure of Ice Cream
Inoue, K, Ishii, Y, Iwata, M, Taketsuka, M, Ichihashi, N, Iwatsuki, K, Toko, K
Published in Sensors and materials (2012)
Published in Sensors and materials (2012)
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Characterization of two types of Cheddar cheese as ingredients for processed cheese
Mizuno, R.(Morinaga Milk Industry Co. Ltd., Zama, Kanagawa (Japan). Food Research and Development Lab.), Ichihashi, N
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2007)
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