Inhibition of the growth of foodborne disease causing bacteria by starfish calcined powders and their characterizations
Takama, K. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Suzuki, T, Kaga, H, Takamura, T, Taya, Y, Shimono, I, Watanabe, S
Published in Food Preservation Science (Japan) (01.01.1999)
Get more information
Published in Food Preservation Science (Japan) (01.01.1999)
Journal Article
Generation of carbon dioxide and loss of color during thermal processing of dry packed whole-kernel sweet corn
Takama, K. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Iseya, Z, Sugiura, S, Matsumoto, K, Koshiba, E, Miura, I, Shinano, H
Published in Hokkaidō Daigaku Suisan Gakubu kenkyū ihō (01.02.1989)
Get more information
Published in Hokkaidō Daigaku Suisan Gakubu kenkyū ihō (01.02.1989)
Journal Article
Cross-linking reaction of myosin in the fish paste during setting (Suwari) [none-heating gelation]
Numakura, T, Seki, N, Takama, K. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Kimura, I, Toyoda, K, Fujita, T, Arai, K
Published in Nippon Suisan Gakkaishi (1985)
Published in Nippon Suisan Gakkaishi (1985)
Get more information
Journal Article
Inhibition of the growth of foodborne disease-causing bacteria by calcined scallop shell powder
Takama, K. (Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries), Suzuki, T, Kaga, H, Takamura, T, Taya, Y, Shimono, I, Watanabe, S
Published in Hokkaidō Daigaku Suisan Gakubu kenkyū ihō (01.08.1999)
Get more information
Published in Hokkaidō Daigaku Suisan Gakubu kenkyū ihō (01.08.1999)
Journal Article