1. Studies on synthetic food coloring materials from the view point of practical application.;Adachi;J. Utilization Agr. Prods.,1955
2. Studies on food preservatives.;Aiiso;Rept. Inst. for Putrefaction Research, Chiba Univ.,1956
3. Bacteriological studies on the spoilage of fish sausage. I. Number of bacteria present in the meat of fish sausage on the market.;Akamatsu;Bull. Japan. Soc. Sci. Fisheries,1959
4. Heat penetration in processing canned foods.;Bigelow;Natl. Canners Assoc. Bull.,1920
5. The cooperation of some legalized antiseptics in their preservative application to fish cakes.;Goda;Bull. Japan. Soc. Sci. Fisheries,1959