Search Results - Izumimoto, Masatoshi

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  1. 1
    Characterization of mutants of the chestnut blight fungus (Cryphonectria parasitica) with unusual hypovirus symptoms

    Characterization of mutants of the chestnut blight fungus (Cryphonectria parasitica) with unusual hypovirus symptoms by Faruk, M.I.(Okayama Univ., Kurashiki (Japan). Research Inst. for Bioresources), Izumimoto, M, Suzuki, N

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  2. 2
    The influence of fig proteases on the inhibition of angiotensin I-converting and GABA formation in meat

    The influence of fig proteases on the inhibition of angiotensin I-converting and GABA formation in meat by LI, Jinyue, IZUMIMOTO, Masatoshi, YONEHARA, Makiko, HIROTSU, Seiya, KURIKI, Takayoshi, NAITO, Ichiro, YAMADA, Hidenori

    Published in Animal science journal
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  3. 3
    Stabilization of minced meat colour by carbon monoxide

    Stabilization of minced meat colour by carbon monoxide by Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Staruch, L.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Biotechnologie a Potravinarstva, Izumimoto, M.,Okayama Univ. (Japan)

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  4. 4
    Estimation of the base line imagined as a muscular background for myoglobin determination by reflectance spectrometry

    Estimation of the base line imagined as a muscular background for myoglobin determination by reflectance spectrometry by IZUMIMOTO, Masatoshi, PIPEK, Petr, YONEHARA, Makiko

    Published in Animal science journal
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  5. 5
    Colour changes after carcasses decontamination by steam and lactic acid

    Colour changes after carcasses decontamination by steam and lactic acid by Pipek, Petr, Šikulová, Markéta, Jelenı́ková, Jarmila, Izumimoto, Masatoshi

    Published in Meat science
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