Yamaguchi Prefectural University BULLETIN of Faculty of Human Life Sciences
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1344-4999
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Yamaguchi Prefectural University BULLETIN of Faculty of Human Life Sciences Volume 24
published_at 1998
Characterization of Components of Soy Sauce in Yamaguchi Prefecture
山口県産しょう油の成分特性
Oshita Ichiko
Hattori Yoko
Fujita Yoshimi
Mishiro Ikuko
Yanagi Misao
Okafuji Kazuko
Shibasaki Tomoko
Tanaka Akiko
About This Article
All Journal Index
Other Article
Inclusion Complex Formation of Methyl Orange and Homologs with Cyclodextrins
PP. 1 - 6
Immanent Universality and Theory of Architecture for Environment
PP. 7 - 13
Reexamination of the Connectivity Index by Using the Incidence Matrix
PP. 15 - 19
Surface Adsorption and Micelle Formation in Aqueous Solutions of Two-Component Mixed Surfactants.II.Interrelationships between Surface Tension-Concentration Curves and Compositions in Mixed Adsorbed Film and Micelle
PP. 21 - 29
Mixed Monolayers of Straight and Unsaturated Chain Fatty Acids. II. Positional Effects of cis-Double Bond
PP. 31 - 39
Children's Costumes in England During the Sixteenth and Seventeenth Centuries
PP. 41 - 48
Characterization of Components of Soy Sauce in Yamaguchi Prefecture
PP. 49 - 57