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The Japan Food Chemical Research Foundation
FFIJournal No.197
Last updateF01/17/2018

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Foods & Food Ingredients Journal of Japan No.197
Note: Please click pdf icon, if you want to read summary.
ForewordImpressions: Past, Present and FutureKunitoshi YoshihiraGraduate School Toa University197-1.pdf
Reviews and ArticlesKinetics of Microorganism Death and Enzyme Inactivation in High-pressure Carbonated SolutionsMitsuya ShimodaFaculty of Agriculture, Graduate School of Kyushu University197-2.pdf
Topics and Progress in Tea Flavor ScienceMichiko KawakamiDepartment of Food Sciences, Ibaraki Christian University197-3.pdf
Chemical Structure of an Anthocyanin Pigment Isolated from Myoga (Zingiber mioga Rocs.)Yoshiaki KateSan-Ei Gen F. F. I. Inc.


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Hiroyuki SateSan-Ei Gen F. F. I. Inc.
Hiromitsu Aoki San-Ei Gen F. F. I. Inc.
Yukihiro GodaNational Institute of Health Sciences
Art TasteWhat Shape's Your Seafood In?
Trade and Food Culture in the Tsukiji Seafood Market
Theodore C. BestorProfessor of Anthropology, Reischauer Institute of Japanese Studies, Harvard University

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