Bulletin of the Food Processing Research Center, Hokkaido Research Organization No.14 2019
Contents
Articles
- Research on Fermented Sausage Processing Using White Mold and Yeast
Daisuke Yasokawa, Akira Tanaka, Ryoji Nakagawa, Shizuka Sasaki, Ikumi Watanabe, and Shinya Matsunami - Examination of Preservation and Quality of Chinese Noodles by Superheated steam treatment
Kazufumi Yamaki, Takanori Azuma, Shinichi Kono
Technical report
- Isolation of Furano Original Lactic Acid Bacterium for Ripened Cheese Production.
Daisuke Yasokawa and Hiroyuki Kobayashi
Notes
- Effect of the storage period on physicochemical properties and sensory evaluation of Holstein beef
Hiroko Noto，Yukihiro Okumura，Motoki Ooi - Development of dried chips and seasoning made from mantle of scallop (Mizuhopecten yessoensis)
Shuji Yoshikawa Hirofumi Takeda1 and Tomoe Furuta