Search Results - Izumimoto, M.,Okayama Univ. (Japan)

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  1. 1
    Stabilization of minced meat colour by carbon monoxide

    Stabilization of minced meat colour by carbon monoxide by Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa, Staruch, L.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Biotechnologie a Potravinarstva, Izumimoto, M.,Okayama Univ. (Japan)

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    Characterization of mutants of the chestnut blight fungus (Cryphonectria parasitica) with unusual hypovirus symptoms

    Characterization of mutants of the chestnut blight fungus (Cryphonectria parasitica) with unusual hypovirus symptoms by Faruk, M.I.(Okayama Univ., Kurashiki (Japan). Research Inst. for Bioresources), Izumimoto, M, Suzuki, N

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