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- [1] STUDIES ON SEDIMENT OF SHOYU (SOY SAUCE) - MONOGRAPHY HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY, 1977, 55 (05): : 294 - 300
- [2] STUDIES ON SEDIMENT OF SHOYU (SOY SAUCE) .7. SIGNIFICANT EFFECT OF THERMOSTABLE ACID PROTEASE ON SEDIMENT FORMATION OF SHOYU (SOY SAUCE) JOURNAL OF FERMENTATION TECHNOLOGY, 1973, 51 (09): : 661 - 669
- [3] Measurements of shoyu (soy sauce) with multichannel taste sensor JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1997, 44 (09): : 615 - 622
- [4] STUDIES ON BROWNING COMPOUNDS IN SHOYU (SOY-SAUCE) AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (01): : A2 - &
- [6] STUDIES ON BROWNING COMPOUNDS IN SHOYU (SOY-SAUCE) JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1971, 45 (01): : 29 - &
- [7] Measurements of Shoyu (Soy Sauce) with Multichannel Taste Sensor Nippon Shokuhan Kogyo Gakkaishi/Journal of Japanese Society of Food Science and Technology, 44 (09):
- [8] MECHANISMS OF SEDIMENT FORMATION DURING HEATING OF RAW SHOYU (SOY SAUCE) JOURNAL OF FERMENTATION TECHNOLOGY, 1974, 52 (05): : 328 - 334
- [9] STUDIES ON SEDIMENT OF SHOYU (SOY SAUCE) .9. ROLE OF HYDROPHOBIC BONDS AMONG PROTEIN MOLECULES IN SEDIMENT FORMATION DURING HEATING OF RAW SHOYU (SOY SAUCE) JOURNAL OF FERMENTATION TECHNOLOGY, 1974, 52 (10): : 747 - 758
- [10] STUDIES ON FLAVOR COMPONENTS IN SHOYU .8. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - NEUTRAL FRACTION AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (07): : 1753 - 1762