Annual Report 1979

Microbiology

A Medium for Commercial Production of the Halophilic Micrococcus Nuclease
M. KAMEKURA and H. ONISHI

Food Science

Isolation and Identification of Amadori Compounds from Miso, White Wine and Saké
H. HASHIBA
Evaluation and Discrimination of Soy Sauce by Computer Analysis of Volatile Profiles
T. AISHIMA
Differentiation of the Aroma Quality of Soy Sauce by Statistical Evaluation of Gas Chromatographic Profiles
T. AISHIMA, M. NAGASAWA and D. FUKUSHIMA
Classification of Soy Sauce on Principal Components in GC Profiles
T. AISHIMA
Objective Evaluation of Soy Sauce by Statistical Analysis of GC Profiles
T. AISHIMA
Abstracts

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