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Kiyoe Ito

Tokyo Gakugei University

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Publication

Featured researches published by Kiyoe Ito.

Journal of home economics | 1967

Tasting Effect of “Miso” as a Seasoning (Part 1)

Kiyoe Ito

NIPPON SHOKUHIN KOGYO GAKKAISHI | 1983

Immunobiochemical Studies on the Soluble Proteins of Rice Miso during Maturing Process

Kiyoe Ito

NIPPON SHOKUHIN KOGYO GAKKAISHI | 1983

Immunobiochemical Studies on the Soluble Proteins of Rice Miso(Kome Miso)

Kiyoe Ito

Journal of Food Science and Technology-mysore | 1982

Immunochemical and Electrophoretic Studies on the Soluble Proteins of Mame Miso (Soybean Miso)

Kiyoe Ito; Eiko Sakurai; Tsutomu Inoue

日本家政学会誌 | 1987

Studies on Fillets of Spanish Mackerel Pickled with Soybean Miso--Changes of Nitrogenous Compounds during Pickling

Kiyoe Ito; Eiko Arai; Shinya Fuke

Journal of home economics | 1987

Studies on Fillets of Spanish Mackerel Pickled with Soybean Miso

Kiyoe Ito; Eiko Arai; Shinya Fuke

Journal of home economics | 1985

On the Thermal Denaturation of Egg-White

Eiko Sakurai; Fumiko Asakura; Kiyoe Ito

Journal of home economics | 1983

Studies on Miso and Its Use from the View Point of Cookery Science

Kiyoe Ito

Journal of home economics | 1981

Characteristics of the Cookies Used for Teething Babies

Kiyoe Ito; Junko Uekusa

Journal of home economics | 1981

Studies on the Baby Food (Part 2)

Eiko Sakurai; Naoko Shinohara; Kiyoe Ito

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Collaboration

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Eiko Sakurai

Tokyo Gakugei University

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Eiko Arai

Tokyo Gakugei University

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Shinya Fuke

Tokyo Gakugei University

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Tsutomu Inoue

Tokyo Gakugei University

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