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Kunimoto Masahiko

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Antioxidant Production from Several Xerophilous Fungi Used in “Katsuobushi” Molding

水産大学校研究報告 Volume 47 Issue 3 pp. 113 - 120

published_at 1999-02

Creators : Kaminishi Yoshio Egusa Jun Kunimoto Masahiko Publishers : 水産大学校

Inhibition of Intracellular Lipase Production by Organic Acids in Mycelia of Aspergillus oryzae

水産大学校研究報告 Volume 46 Issue 2 pp. 85 - 93

published_at 1997-11

Creators : Kunimoto Masahiko Kaneniwa Masaki Kaminishi Yoshio Publishers : 水産大学校

Fatty Acid Compositions of Nineteen Species of Marine Algae Mainly Obtained from the Yamaguchi Prefecture Coast

水産大学校研究報告 Volume 46 Issue 4 pp. 191 - 195

published_at 1998-03

Creators : Kaneniwa Masaki Kaminishi Yoshio Kunimoto Masahiko Publishers : 水産大学校

Changes in the Bacterial Flora of the Fermented Sardine Meal by Aspergillus oryzae, Koji, during molding

水産大学校研究報告 Volume 43 Issue 3 pp. 109 - 115

published_at 1995-02

Creators : Kunimoto Masahiko Kakio Mayu Kaneniwa Masaki Kaminishi Yoshio Publishers : 水産大学校

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

水産大学校研究報告 Volume 41 Issue 4 pp. 217 - 228

published_at 1993-03

Creators : Kochi Masayuki Hamada Moritsugu Kunimoto Masahiko Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : 水産大学校

Changes in K value and Taste Potentiating Components in the Kipper of Round Herring, Etrumeus teres, during Drying

水産大学校研究報告 Volume 41 Issue 4 pp. 229 - 235

published_at 1993-03

Creators : Kunimoto Masahiko Kochi Masayuki Hamada Moritsugu Hatate Hideo Kaneniawa Masaki Ishizaiki Shoichiro Fujimoto Masakatsu Nakamura Makoto Publishers : 水産大学校