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Kaminishi Yoshio

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Changes in the Bacterial Flora of the Fermented Sardine Meal by Aspergillus oryzae, Koji, during molding
Journal of National Fisheries University Volume 43 Issue 3 pp. 109 - 115
published_at 1995-02
Creators : Kunimoto Masahiko Kakio Mayu Kaneniwa Masaki Kaminishi Yoshio Publishers : National Fisheries University
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
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
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
Antioxidant Substances on “Katsuobushi” Medium Fermented with Several Xerophilous Fungi- II
水産大学校研究報告 Volume 50 Issue 2 pp. 53 - 59
published_at 2002-02
Creators : Kaminishi Yoshio Ito Kazuhiro Kunimoto Masahiko Publishers : 水産大学校
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