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Scientific Aspects of the Fermented Soybean Food, Tofuyo: 181-190: Masaaki Yasuda: Release Date: July 1, 2010 [PDF (1276K)]
Masaaki YASUDA, Seiji MORIKAWA, Tetsuya MATSUMOTO and Sakie KINJYO College of Agriculture, University of the Ryukyus. Nutr. Sci. Soy Protein, Jpn. 12, 7-13, 1991.
Copyright, Japan Poultry Science Association. http://www.jstage.jst. go.jp/browse/jpsa doi: . /jpsa.. Prefectural Agriculture Forestyand Fisheries Research Center, Daisen, Akita, Japan
Megumi Kuba, a Sumie Shinjo, b and Masaaki Yasuda *, a a Department of Bioscience and Biotechnology, Faculty of Agriculture and b Course of Lifelong Education, Faculty of Education ...
13-1. studies on ripening mechanism of tofuyo using soy protien isolateÅfdegradation of soybean protein by monascus - proteinase. masaaki yasuda, maki sakaguchi and naotada kobamoto
Scientific Aspects of the Fermented Soybean Food, Tofuyo: 181-190: Masaaki Yasuda: Release Date: July 1, 2010 [PDF (1276K)]
Masaaki YASUDA, Seiji MORIKAWA, Tetsuya MATSUMOTO and Sakie KINJYO College of Agriculture, University of the Ryukyus. Nutr. Sci. Soy Protein, Jpn. 12, 7-13, 1991.
Copyright, Japan Poultry Science Association. http://www.jstage.jst. go.jp/browse/jpsa doi: . /jpsa.. Prefectural Agriculture Forestyand Fisheries Research Center, Daisen, ...
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