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- [2] STUDIES ON THE PRODUCTION OF FLAVORS BY BIOCHEMICAL METHODS .5. FORMATION OF METHYL KETONES FROM MILK-FAT BY FUNGI ISOLATED FROM CAMEMBERT CHEESE JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (11): : 787 - 790
- [4] STUDIES ON THE PRODUCTION OF FLAVORS BY BIOCHEMICAL METHODS .2. PRODUCTION OF ETHYL-ESTER MIXTURE FROM BUTTER FAT BY CANDIDA-CYLINDRACEA LIPASE JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1983, 30 (10): : 572 - 578
- [5] STUDIES ON THE PRODUCTION OF FLAVORS BY BIOCHEMICAL METHODS .1. PRODUCTION OF DAIRY FLAVORS BY MICROBIAL LIPASE JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1982, 29 (12): : 693 - 699
- [7] STUDIES ON ANTIBIOTICS FROM HELMINTHOSPORIUM SP FUNGI .3. OPHIOBOLIN PRODUCTION BY HELMINTHOSPORIUM TURCICUM NIPPON NOGEI KAGAKU KAISHI, 1961, 35 (04): : 323 - &