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- [1] UTILIZATION OF PREPARATION OF PROTEASES FOR SOY SAUCE MANUFACTURE .6. USE OF GLUTAMINASE FOR SOY SAUCE MADE BY KOJI OR A PREPARATION OF PROTEASES FROM ASPERGILLUS-ORYZAEJOURNAL OF FERMENTATION AND BIOENGINEERING, 1989, 67 (03): : 158 - 162NAKADAI, TNASUNO, S
- [2] UTILIZATION OF ENZYME PREPARATION OF PROTEASES FOR SOY SAUCE MANUFACTURING .4. HYDROLYSIS OF ACID-TREATED PROTEIN BY A PREPARATION OF PROTEASESJOURNAL OF FERMENTATION TECHNOLOGY, 1988, 66 (05): : 535 - 544NAKADAI, TNASUNO, S
- [3] UTILIZATION OF ENZYME PREPARATION FOR SOY SAUCE MANUFACTURING .3. CULTURE CONDITIONS OF ASPERGILLUS-ORYZAE FOR PRODUCTION OF ENZYME PREPARATIONJOURNAL OF FERMENTATION TECHNOLOGY, 1988, 66 (05): : 525 - 533NAKADAI, TNASUNO, S
- [4] UTILIZATION OF ENZYME PREPARATION FOR SOY SAUCE MANUFACTURING .1. ENZYMIC-HYDROLYSIS OF PROTEIN BY VARIOUS ENZYME PREPARATIONSJOURNAL OF FERMENTATION TECHNOLOGY, 1976, 54 (12): : 872 - 884NAKADAI, TNASUNO, S
- [5] UTILIZATION OF ENZYME PREPARATION FOR SOY SAUCE MANUFACTURING .2. HYPERPRODUCTION OF PEPTIDASE AND PROTEINASE BY MUTANTS OF ASPERGILLUS-ORYZAEJOURNAL OF FERMENTATION TECHNOLOGY, 1977, 55 (03): : 273 - 276NAKADAI, TNASUNO, S
- [6] THE STUDY ON THE NEW MATERIAL PROCESSED FOR SOY SAUCE MANUFACTURING .1. EVALUATION OF THE CO-EXTRUDING PROCESS OF WHEAT BRAN, FLOUR AND SOYBEAN-MEAL FOR MAKING SOY SAUCE KOJIJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1980, 27 (10): : 483 - 488FUJITA, AWATANABE, YKISHI, KOGAWA, GYOSHIZAKI, T
- [7] STUDIES ON METABOLIC PATHWAY OF NAD IN YEAST CELLS .6. A NEW METHOD FOR PREPARATION OF NMN BY AN ENZYME FROM YEASTAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (01): : 23 - &TAKEI, S
- [8] USE OF MICROBIAL ENZYME PREPARATIONS IN CHEESE PRODUCTION .6. STUDY OF THE VOLATILE FATTY-ACIDS OF WHITE BRINED-RIPENED CHEESES MADE FROM COWS MILK BY MEANS OF THE BACTERIAL PREPARATION MESENTERIN 11-11NAHRUNG-FOOD, 1980, 24 (06): : 519 - 523OBRETENOVA, MDIMITROV, DOBRETENOV, T