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- [6] VOLATILE FLAVOR COMPONENTS OF DRIED BONITO (KATSUOBUSHI) .1. ON BASIC, ACIDIC AND WEAK ACIDIC FRACTIONSAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (12): : 2761 - 2768YAJIMA, INAKAMURA, MSAKAKIBARA, HYANAI, THAYASHI, K
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- [10] FLOUR ALLERGY IN BAKERS .1. IDENTIFICATION OF ALLERGENIC FRACTIONS IN FLOUR AND COMPARISON OF DIAGNOSTIC METHODSINTERNATIONAL ARCHIVES OF ALLERGY AND APPLIED IMMUNOLOGY, 1976, 52 (1-4): : 392 - 406BLANDS, JDIAMANT, BKALLOS, PKALLOSDEFFNER, LLOWENSTEIN, H