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Effects of storage with a deoxygenating agent and a nitrogen-atmosphere package on the quality, especially flavor, of cooked stored rice
by
Kobayashi, Fumiyuki
,
Narahara, Yumiko
,
Ohmori, Kunihiko
,
Ikeura, Hiromi
,
Hayata, Yasuyoshi
,
Itani, Tomio
Published in
Food Science and Technology Research
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Purification and properties of ß-citryl- l-glutamate-hydrolysing enzyme from rat testis particulate
by
Asakura, Masahiro
,
Nagahashi, Yumiko
,
Hamada, Michiko
,
Kawai, Misa
,
Kadobayashi, Kusumi
,
Narahara, Masanori
,
Nakagawa, Shinsaku
,
Kawai, Yuichi
,
Hama, Takao
,
Miyake, Masaharu
Published in
Biochimica et biophysica acta, Protein structure and molecular enzymology
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Biochimica Et Biophysica Acta
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Biochimica Et Biophysica Acta, Protein Structure And Molecular Enzymology
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Food Science And Technology Research
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Biochemistry
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Biophysics
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Biotechnology
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Capillary Gas Chromatography
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Color
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Cooked Foods
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Deoxygenating Agent
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Flavor
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Flavor Of Cooked Stored Rice
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Food Science
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Food Science & Technology
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Food Spoilage
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Food Storage
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Freshness
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General Chemical Engineering
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Industrial And Manufacturing Engineering
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Life Sciences & Biomedicine
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Marketing
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Modified Atmosphere Packaging
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Molecular Biology
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