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- [1] STUDIES ON COLOR OF SHOYU .1. CHARACTERISTICS OF SHOYU COLOR AND SEPARATION OF COLOR COMPONENTS AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (01): : A2 - A2
- [2] COLOR OF MISO - (STUDIES ON COLOR OF SHOYU) JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1974, 48 (11): : 579 - 584
- [3] STUDIES ON COLOR OF SHOYU .2. OXIDATIVE BROWNING IN COLOR OF SHOYU JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1974, 48 (06): : 329 - 336
- [4] EFFECTS OF IRON AND SOME TRACE METAL IONS IN SHOYU ON INCREASE OF COLOR OF SHOYU AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (08): : A24 - &
- [5] STUDIES ON SEDIMENT OF SHOYU .1. FACTORS INFLUENCING FORMATION OF SECONDARY SEDIMENT OF SHOYU JOURNAL OF FERMENTATION TECHNOLOGY, 1970, 48 (08): : 493 - +
- [7] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTION AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (11): : 2123 - 2128
- [8] STUDIES ON FLAVOR COMPONENTS IN SHOYU .8. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - NEUTRAL FRACTION AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (07): : 1753 - 1762
- [9] COLOR SEPARATION TEST OF COLORED PHOTOGRAPHIC PAPERS .1. COLOR SEPARATION WITH COLOR PRINT DEVELOPMENT ZHURNAL NAUCHNOI I PRIKLADNOI FOTOGRAFII, 1970, 15 (01): : 3 - &
- [10] STUDIES ON FLAVOR COMPONENTS IN SHOYU .6. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - ACIDIC FRACTIONS AND THE CHARACTERISTIC FLAVOR COMPONENT AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (02): : 339 - 351