Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.15 2020
Contents
Articles
- Development of Adjunct Cheese Starter Culture of Lactic Acid Bacteria Isolated from Hokkaido Food Products
Daisuke Yasokawa, Masahiro Takaya, Masashi Otsubo, Futoshi Sumisa,Tadashi Nakamura, Toshinari Yoshida, Toru Kitamura and Miho Kobayashi - Efficient Evaluation and Selection Scheme of Lactic Acid Bacteria for Yoghurt Production
Naohiro Hamaoka
Notes
- Effect of Pressure Heating and Drying on the Bone Softening and Appearance of Fish Products Made from Sardines and Short-bodied Mackerels
Tomoe Furuta - Study on Qualities of Processing Tomatoes grown in Hokkaido －Quality changes of tomato during ripening－
Kaichiro Yamada, Shuji Yoshikawa - Evaluation of Formation and Chemical Removal of Biofilm in Food Processing Factories
Kanako Mikami, Takanori Azuma, Shinichi Kouno - Growth of Psychrotolerant Bacillus spp. and Paenibacillus spp. in Mofidified Atmospheres with N2 and CO2 Gases
Tetsuya Kobayashi